Decadent Fried Egg Sandwich Recipe on Food52 (2024)

5 Ingredients or Fewer

by: HalfPint

May30,2012

2 Ratings

Decadent Fried Egg Sandwich Recipe on Food52 (1)

Serves 1

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Author Notes

Many years ago, I read an article about how to properly fry an egg (on low heat) and it described this egg sandwich. The decadence is due to the amount of butter used for 1 egg. I love the complex salty flavor from the anchovy; this is an occasional treat for those times I feel like indulging myself. —HalfPint

Test Kitchen Notes

WHO: HalfPint is a financial analyst — and a killer cook — who calls San Francisco home.
WHAT: Your favorite breakfast sandwich, but better.
HOW: Slow-cook a fried egg, then melt an anchovy in the same butter and drag your toast through it. Pour coffee. Dig in.
WHY WE LOVE IT: Egg sandwiches are classic, but HalfPint builds on that with an unapologetic knob of butter, anchovy, and a new method for frying your egg. You’ll wonder why you haven’t been doing it this way all along. —The Editors

Test Kitchen-Approved
Your Best Recipe with Anchovies Contest Finalist

What You'll Need

Ingredients

1 extra large or jumbo egg
2 tablespoonsbutter, and more as needed
2 bread slices, lightly toasted
¹/₂ anchovy fillet or 1/2 teaspoon anchovy paste

Directions

In a medium to large fry pan, melt the butter on low heat. Crack in the egg and gently cook until the white is firm. This could take about 15 minutes. Gently turn over the egg and cook another 5 minutes or longer depending on how cooked you like the yolk. Transfer egg to a warm plate, cover to keep warm.
There should be a small puddle melted butter left in the fry pan. Add more if it looks dry -- you will want at least a thin coating of butter in the pan. Add anchovy and stir it into the butter, breaking it up. Cook about 1 minute.
Increase the heat to medium high. Place bread slices on top of the anchovy butter and fry for about 1 minute or until golden. Fry one side only (you could fry both sides, but it makes a messy sandwich to eat).
Place the egg in between the fried bread (with fried side facing inward). Add a sprinkling of ground black pepper if you like. Serve immediately.

Tags:

Sandwich
American
Anchovy
Egg
5 Ingredients or Fewer
Fry
Fall
Spring
Summer
Winter
Snack

Contest Entries

Your Best Dish with Meat as a Flavoring
Your Best Dish with Meat as a Flavoring
Your Best Recipe with Anchovies

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22 Reviews

Matthew D. December 25, 2015

I just made this and WOW, it tasted like an egg sandwich that took a very long time to make and used a heck of a lot of butter. Absolutely nothing special here.

Ralph M. December 8, 2014

Fried bacon. Fried panko green tomatoes in bacon fat. Fried hard egg in bacon fat. Garlic aioli on sourdough toast. Lots of black pepper. Best BLT sandwich ever.

George H. May 17, 2014

The bread looked pan-fried.

Had my grilled cheese sandwich (I make my own rye bread) with sardine and avocado. Would say it was equally good.

charles M. May 7, 2014

Don't you think that the use of "decadent" to describe a dish is tired, overused, hackneyed and ready to be retired?

Jeff L. May 6, 2014

Tried it for breakfast this morning, added a little Crystal pepper sauce for something acidic to offset the richness. Tasty and so easy.

HalfPint May 6, 2014

Yes, a little hot pepper sauce is not a bag addition at all.

HalfPint May 7, 2014

oops. sorry that should be 'bad'.

ChefJune May 6, 2014

I'm amazed I'm just now seeing this for the first time. It reminds me I need to bake bread! I'm such an anchovy lover I've been known to make anchovy sandwiches. This truly does sound SO decadent.