The open-faced egg sandwich is a go-to staple in our house. We love sandwiches because they are easy and adaptable to whatever you have on hand. Served for breakfast, lunch, or dinner, we have found a variety of ways to enjoy this sandwich. I’m going to share the most frequent version with you today.
For this sandwich, I like the yolk of the egg to be somewhere between soft and medium. The yolk can run, which I also enjoy, or it can be just beyond that for a sandwich that is savory and satisfying. Our boys are not into these sandwiches yet, so it’s a nice companion to making them grilled cheese or a bit of scrambled egg. I like to make meals where everyone wins, but it doesn’t involve a lot of extra work for us. We find that it is easiest if everyone eats something they like, but the process is similar for preparing all of the meals.
The open-faced egg sandwich, or fried egg sandwich, is a year-round menu item with a lot of flexibility. It takes little time to prepare, and you can customize it in a variety of ways. With recent events, I feel it’s necessary to keep meals simpler where possible, and it is important to make use of what we have available to us. Additionally, this sandwich is an easy-to-make meal when you need to focus on other things.
Open-Faced Egg Sandwich Variations
Here are some of our favorite variations. Where egg and bread are the foundation, you can also add:
- Pepper Jack cheese and mashed avocado
- Gouda or American cheese (simple but delicious!)
- Havarti cheese, bacon, and buffalo sauce
- Parmesan cheese, basil, and pineapple
I used wheat bread for this recipe, but you can use whatever you have on hand or another bread that you like best. Butter was used, but you can use cooking spray instead of the butter if desired. You can also omit butter entirely for a healthier version if you have a non-stick skillet or pan. Try to use cheese that melts nicely. We have found that Gouda (we also use this for grilled cheese), Havarti, and Pepper Jack all work well for open-faced egg sandwiches. I kept it simple this morning and used Gouda cheese for the recipe today.
Open-Faced Egg Sandwich
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Makes 1 serving
- Skillet or frying pan
- 1 tablespoon of butter
- 2 large eggs
- pinch of ground pepper
- 2 slices of bread
- 2 slices of cheese
- Heat the skillet or frying pan on low heat with butter and let the pan warm up for about 2-3 minutes.
- Toast the bread in the toaster. Sit the bread on a plate and top with a slice of cheese and set aside.
- Cook each egg until the whites start to set. Carefully slip your spatula under the egg and gently flip the eggs one at a time. Top with ground pepper. Cook for 1-2 minutes. Using the spatula, gently lift each egg and place on top of the cheese and bread. Place each sandwich back in the pan for another 2-3 minutes to melt the cheese a bit. Enjoy!