By Pwninghard on June 18, 2007
Photo by NorthwestGal
Photo by NorthwestGal
"My boyfriend made it for me after a really hard day. Ever since then it has become a comfort food. This recipe has been passed down through his family."
Serving Size: 1 (115 g)
Servings Per Recipe: 1
"This made for a good quick breakfast. I followed the recipe other then I didn't add salt to the egg or mayo to the bread. We all enjoyed these."
"I love fried egg sandwiches with cheese, they are total comfort food for me. I'm not a big fan of mayonnaise, so will leave that off next time and use butter instead. Made for a quick and filling lunch."
"Delicious! We fix fried egg sandwiches for breakfast every once in a while but we don't for some reason add the cheese. We did this morning (grated the cheese first) and it really makes a difference to the sandwich...a must have! Made for Fall Pick A Chef."
"This really is one of the best Fried Egg Sandwiches that I have ever made. I made two slight changes, and one is that I used white bread (as my kids simply won't eat wheat bread). The other change that I made these for breakfast so I lightly toasted the bread so it would seem more like a breakfast dish. But this really was a wonderful sandwich. Thanks for sharing your recipe with us, Pwninghard. Made for Fall 2011 Pick-A-Chef."
"I've been eating these sandwiches ever since I was a little girl. Now my youngest thinks he's really special when Mom will make these for him. Good old fashioned comfort food."
"I love a fried egg sandwich, but the way I've always made them is to fry a piece of bologna, or bologneee...crimp the edges so it will fry somewhat flat, then add it to the fried egg...Ymmmm... My dad use to have my mom make these for him years ago, that was before they became so health conscious. The old health bug hasn't taken a hold of me it, thank goodness. Glad you posted this."
"Like Happy Hippie I, too, have been making this for years. Of late instead of a cheese slice I have sprinkled finely shredded cheese on the bread, place the egg on the cheese and sprinkle more cheese on the egg. I use the shredded kind because I always have packages of it in my fridge. You're right about it being a comfort food! Lee"
"I've been making these breakfast sandwiches for my husband for year. They are excellent and easy to pack when he doesn't have time to eat before leaving for work. I ser the eggs and cheese on toasted bread. I like it spread with pico de gallo or salsa instead of mayonnaise. Thanks Pwninghard for posting this super quick, easy and tasty sandwich recipe."