Fried Egg Sandwich? Yes, Please!

This is a sandwich everyone will want to eat everyday, night and day.

Stop the presses. I’m going to feature a recipe that has bacon. That’s right! Bacon. I’m a big proponent of the 80/20 rule. It’s where I eat healthfully 80% of the time and 20% I eat for pleasure. I think it’s time to feature a pleasure recipe.

Often, you hear experts push for 100% perfect “clean” diets (which don’t exist). I also understand that many people are the all-or-nothing kind of people. They like there to be clear rules of what to eat and what not to eat. “If I’m allowed to eat one, then I will eat too much of it.” I think that’s fair. But I also think that we can learn to moderate. It takes practice. I hate the phrase “falling off the wagon” because when the heck did eating a piece of bacon push you off the metaphorical wagon? Have a piece a bacon, enjoy it, and move on. Don’t beat yourself up. I still promote moderation to sustain a healthy style of eating. But, I also know that food should be enjoyed without the guilt. Don’t worry about one “bad” meal.

Pictured above is my version of the fried egg sandwich from Plow. My version is different in a few ways. If you haven’t gone to Plow in SF, then do yourself a favor, go there, and order their amazing fried egg sandwich. Or you can make my delicious version by following the easy recipe below. I hadn’t thought about it until yesterday when I went to the store and saw brioche buns at Trader Joe’s. On the spot, I came up with my own version of the sandwich which features my homemade Spicy Sirarcha Aioli.

Thomas’ Fried Egg Sandwich (w/ Sirarcha Aioli)
Servings: 2 Sandwiches

2 brioche buns, lightly toasted*
2 slices of Jalapeño Jack Cheese
3 slices of bacon, halved
2 large eggs
Salt and pepper, to taste
Mixed greens (I used spinach and chard)
Sirarcha Aioli

To start, I recommend making the aioli and refrigerating it for 30 mins. It allows the mixture to settle and thicken. Combine your homemade mayonnaise with Sirarcha (amount varies depending on your tolerance for spiciness) and place it in the refrigerator.

Slice buns and lightly toast the buns in the oven. They darken VERY quickly so it shouldn’t take longer than 1-2 minutes. Take them out of the oven when they are lightly brown and put a slice of cheese on the bottom buns, and toast them for another minute. This lets the cheese melt. Set aside.

Heat a non-stick pan on medium heat for 2-3 mediums. When the pan is hot, add the bacon and cook until they are done on one side (2 minutes). Flip and cook for another 2 minutes until bacon is completely cooked. Place 3 half slices of bacon on top of each cheesy bun. Pan fry two eggs with a sprinkle of salt and pepper. Once cooked, place them on top of the bacon.

Spread the spicy Sirarcha aioli on the top buns and serve with the mixed greens. Eat it immediately (because you won’t want to wait!)

Enjoy this on a weekend brunch with friends or for dinner like I did last night with Patrick. Breakfast for dinner rocks, especially when it’s something so delicious like this fried egg sandwich.

Happy Eating, Friends.

Thomas Ngo, RD, CPT
Registered Dietitian
NASM Certified Personal Trainer
Facebook–The More You Ngo


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