Fried Egg Sandwich

What’s more perfect than the simplicity of this sandwich? It’s comforting, not too difficult to make, and you need only a few key ingredients—these are the essentials to preparing the kind of midnight food we love. The kind of food that will make you close your eyes and exhale a hot cheesy jumble that sounds like “Oh my gah, so freakin’ good.”–Max and Eli Sussman

LC Man Does Not Live By Midnight Snack Alone Note

Sure, this fab fried egg sandwich makes a mean midnight snack. But it’s also adept at satiating cravings morning, noon, and, er, earlier in the night. After all, man does not live by midnight snack alone. Nor does he live by cheese and egg alone, so if you find yourself considering slipping a slice or three of ham or a fistful of fried bacon between those cheesy slices of sourdough, we say trust your instincts. (And if you’ve guests over for an early football game or an ad hoc gathering, we say pretend you’re a short-order cook and whip out some fried egg sandwiches, letting each guest customize and assemble his or her own.) As for the amount of cheese you choose to use, yes, the recipe seems to suggest you err on the side of excess. But that’s between you and your scale. We’re staying out of it.

Fried Egg Sandwich Recipe

  • Quick Glance
  • 10 M
  • 10 M
  • Serves 1


  • 2 to 8 thin slices Cheddar cheese (yes, 8)
  • 2 thick slices sourdough bread
  • Olive oil
  • 1 large egg
  • Salt and freshly ground black pepper
  • Cooked bacon or ham (optional)
  • Hot sauce, for serving


  • 1. Preheat the broiler.
  • 2. Place half the cheese on each slice of bread and place them on a baking sheet, cheese-side up. Slide the pan under the broiler until the cheese melts , but keep an eye on the broiler, because the cheese can burn fast.
  • 3. While the cheese melts, heat about a teaspoon olive oil in a skillet over medium-high heat. After about 20 seconds, crack the egg into the skillet. Reduce the heat to medium and let the egg sit until the white sets completely. Sprinkle with salt and pepper.
  • 4. Remove the melted cheese toasts from the broiler and slide onto a plate. Using a spatula, place the egg, sunny-side up, on a slice of cheesy toast. Top with bacon or ham, if desired, then top with the other cheese toast, cheese side down. Eat immediately, employing the hot sauce as desired.
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Testers Choice

Testers Choice
Testers Choice
Susan Bingaman

Jun 12, 2013

Yes, you will say “Oh my gah, so freakin’ good!” when you eat this sandwich. I think it has healing properties. It’s midnight food, but it’s also food you eat when the world is too loud and too bright. My pan needed about a minute to heat, but you know your stove better than anyone. When you slide your egg with its still-quivering yolk onto one of the burnished cheese toasts, let a little of that olive oil dribble over the top, too. If your constitution demands it, season liberally with salt, pepper, and hot sauce. Now turn off the TV or the radio, put the laptop or tablet aside, and sink into this sandwich. It’s what you need. Oh my gah, so freakin’ good!

  1. Testers Choice Testers Choice says:

    [Jo Ann Brown] Outstanding! Thick bread, bold cheese, and runny egg. I am in love with this sandwich and it’s ridiculously easy. I was skeptical about not toasting the bread, and I thought, “Well, this runny egg is going to make it a sloppy, wet mess.” But I pushed forth and despite my fears, the thick bread reigned supreme in structural prowess. Here is my new routine: wake up, take the dog on a super long walk (energy expenditure), come home, make this sandwich, eat (energy replenished). So good

  2. Testers Choice Testers Choice says:

    [Helen Doberstein] This is a very satisfying hot mess to enjoy. It’s like a grilled cheese and fried egg sandwich all rolled into one. Since I was unable to find a sourdough loaf, I used soft ciabatta bread. There’s little in the way of preparation and the cooking method is very simple. Since the bread I was using made large slices, we used 2 eggs on each sandwich. There’s something satisfying about biting into a hot cheese sandwich and tasting the velvety egg yolk as it dribbles down the bread. I used hot sauce on mine while my taster didn’t. I found mine to have a slightly more complex flavor with the hot sauce included. I think for an easy weeknight supper or weekend lunch this comes close to perfect. To make it truly perfect, I’d toast the bread slightly before adding the cheese and then broil it to get a little more crunch. The bread got a little crisp around the edges, but I’d have preferred a little more crunch. I’d also consider adding a little arugula to the top of the eggs before sealing the sandwich. I think the peppery taste of the arugula would add considerably to the overall taste. Even without the changes, it’s a tasty sandwich.

  3. Testers Choice Testers Choice says:

    [Larry Noak] This WONDERFUL, simple sandwich reminds me of my father, on any Sunday morning, 45 years ago. A fried egg sandwich was always a bonding moment for us. I really thought that the thick-sliced sourdough and the highest-quality Cheddar cheese made this a winner. I also used a fat, brown, free-range egg. I personally wouldn’t hesitate to make this for any meal or snack. Delicious!

  4. Testers Choice Testers Choice says:

    [Kristen Kennedy] What’s not to love about this sandwich? Crisped fresh bread, gooey melted cheese, perfectly cooked eggs, and a zip of hot sauce. Delicious! I used a boule of freshly baked sourdough, which created very large sandwiches. I couldn’t find good-quality thinly sliced Cheddar, so I bought Boar’s Head White Cheddar (regularly sliced) and used 2 slices per piece of bread, which was plenty. The cheese only needed about 3 minutes under the broiler to melt. I covered the eggs for the last minute to help the yolk cook through and then drizzled with hot sauce.

  5. Testers Choice Testers Choice says:

    [Pat F.] I was skeptical of both the technique and of the Cheddar, and was I wrong! These are fantastic fried egg sandwiches. The egg sandwiched between the slices of toasted cheese bread with a few drops of hot sauce was both simple and perfect. I used my cheese slicer to cut the thin slices of Cheddar from a large block. It didn’t even take a minute under the broiler for the cheese to be sufficiently melted but not burned. I made 2 sandwiches, frying both eggs in the same large skillet. One of the yolks broke as I put it in the pan, and that egg, all folded up onto the bread, was quite wonderful. I think I might even prefer that to sunny-side up, though I did manage to keep the second egg intact. The bread I had was a large sourdough boule, and I used 2 long pieces that I cut in half. They were the perfect size to accommodate the cheese slices and an egg.

  6. Testers Choice Testers Choice says:

    [Marilee Johnson] Well, I’d forgotten just how good a simple egg sandwich can be! I haven’t made one in years and this was a nice reminder of what I’ve been missing. It’s funny the author mentions that it’s a food we love to eat at midnight. I can attest to making egg sandwiches many a time in the early morning…decades ago, like in the ’80s! (My shortcut method back then was toasting the bread in a plain, old toaster, slathering some butter on it, and topping it with a fried egg sprinkled with salt and pepper. Sometimes I’d add a side of potato chips and always a big glass of milk. Oh, the good old days!) The recipe called for sourdough bread, which was a nice treat because I rarely buy it. I broiled it with sharp Cheddar cheese in the oven on high for about 3 minutes…and didn’t walk away! I’ve burned so many things using the broiler that I’ve learned my lesson about multitasking when it comes to broiling. There’s just something about it that makes me forget until the smell hits. And many of us know that smell and then it’s too late. Anyway, the edges were crisp, the cheese gooey, and the underside was soft. I cooked 2 eggs since I wanted to finish up the carton. I slid a sunny-side up egg onto 1 slice of cheese toast and an over easy egg onto the other. I ate them open-faced with a few splashes of Crystal sauce for brunch! The sourdough flavor complemented the sharpness of the Cheddar and the runny yolk made for great sopping. This is a really quick and easy recipe that I’ll keep in my back pocket!

  7. Testers Choice Testers Choice says:

    [Jill R.] What can I say? I’m a sucker for a fried egg sandwich. It works for any meal and with the sourdough bread and the Cheddar cheese it’s almost perfect. For me at least, perfection would require the eggs to be done over easy/medium and the addition of—you guessed it—BACON. This sandwich is simple and easy to prepare. I skipped the hot sauce.

  8. Testers Choice Testers Choice says:

    [Shannon P.] Holy fried egg…that was a good sandwich! While this sandwich doesn’t necessarily require a recipe, it serves as a simple reminder of one delicious and often forgotten mainstay. I thoroughly enjoyed the salty gooeyness of the Cheddar cheese and once I bit into the soft yolk, my heart stopped for a moment…heaven. I chose to dunk mine into Sriracha sauce, which offered a tangy, spicy bite to complete the sandwich. I like the fact that the olive oil helped the egg to move freely in the pan while cooking; I find that sometimes butter alone doesn’t accomplish this as well. When I make this again I’ll try it on denser bread, like rye or even an English muffin, so that the bread remains firm and doesn’t get too soggy. All in all though, I find it refreshing to go back to the basics and remember just how good they can be. This was a winner in my book!

  9. Testers Choice Testers Choice says:

    [Tracey G.] It hardly gets any easier than this, but egg sandwiches are one of the few things that everyone in my family will eat. When making this again, I’d add fewer cheese slices—8 slices per sandwich seemed like more than enough. I’d also use a different type of bread since the sourdough seemed to overwhelm the other flavors.

  10. Testers Choice Testers Choice says:

    [Joan Osborne] I couldn’t justify using 8 slices of cheese on 1 sandwich, even thin sliced ones, but this was a great sandwich. I only used 1 slice of cheese on each slice of bread. Maybe my cheese was thicker sliced than the author’s but my son and I felt like this was plenty of cheese and we’re cheese lovers. I can’t imagine 8 slices on 1 sandwich. I’m sure it’s good that way and if you feel you can indulge that much then go for it. This sandwich is great on the sourdough bread with hot sauce added to your liking.

  11. Testers Choice Testers Choice says:

    [Jackie G.] This recipe works very well as written. I must say that 8 slices of cheese make this more of a grilled cheese sandwich with a fried egg on it than a fried egg sandwich. The egg was really overshadowed by the cheese. I ended up with an even better sandwich my second time, after I spread some Dijon mustard on 1 slice of bread and added some sliced tomato to the other before putting on the cheese. I didn’t use quite as much cheese, which really let the ooziness of the yolk and tenderness of the egg white shine through. I have more variations in mind for this sandwich—bacon or Black Forest ham, to name just two.

  12. Testers Choice Testers Choice says:

    [Colleen Bloxham] Fried egg sandwich: one of those things makes my heart pitter-patter. Oh-so-gooey, drippy, crunch, cheesy, late-night nirvana. I started having fried egg sandwiches almost 30 years ago when I first worked in restaurants. Always late nights when you didn’t have time for dinner were followed by something simple like this little beauty. Perfection between 2 slices of bread that’ll fill you, but not stuff you, just before drifting off to dreamland. This one is no different than the ones of my early years except I do prefer to toast the bread before I put on the cheese to broil. It makes it crisp on both sides, creating the perfect wrapping for that fried egg. Now picture this: cheese melting, egg frying, and mouth watering. Yep, you guessed it; my fried egg sandwich awaits.

  13. chowyunfood says:

    I LOVED this so much I thought I’d mention it again!

    • Renee Schettler Rossi says:

      Hah, chowyunfood, love that! Your enthusiasm is an inspiration. Truly. Everyone who’s reading this, allow me to introduce you to one of our most trusted recipe testers, Larry (aka chowyunfood). You can find his testing comment above….

  14. We rely on these at least once a week for breakfast, lunch or dinner. And when my husband worked in China over a number of years, he relied on these there. Amazingly, he said he could count on these for a taste of home.

    • Lindsay Myers says:

      Abbe, they’re kind of the quintessential comfort food, aren’t they? And ever-so-easy to customize!

  15. Lynne P says:

    I love to melt Cheddar on bread under the broiler & eat as is, and I love a good fried egg sandwich, so this one is perfect for me. My preference is to break the yolk, use plenty of salt, pepper & cook it quickly til just set. I decided to use sweet french bread, slightly toasted on one side under the broiler, before adding the cheese, then my just cooked egg(s) & a smearing of salsa verde! Yum!

  16. Martha in KS says:

    One look at this picture & I had to make one for dinner. Mine was on whole wheat bread with Muenster, but so delicious. Thanks for the inspiration.

  17. Maggie says:

    This looks absolutely amazing. Planning on trying out this recipe in the next couple of days, and I already have all the ingredients at home! So simple!

    • Renee Schettler Rossi says:

      Exactly, Maggie. So scrumptious. So simple. So quick. So pantry-friendly. Love to hear what you think….

  18. Pat Machin says:

    I eat that all week when I’m alone!

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