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+ servings
Side view of a fried egg sandwich cut in half, with one half stacked on top of the other.

Fried Egg Sandwich with Cheese and Bacon

Crispy bacon, a perfectly fried egg, and plenty of cheese sandwiched between two slices of buttered bread - ready in just 10 minutes!
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Yield:1 egg sandwich

Equipment

  • Medium skillet
  • Spatula

Ingredients

  • 1-2 slices bacon
  • 2 large eggs
  • 1 tablespoon butter
  • 2 slices bread or 1 English muffin
  • 2 slices cheese of choice American, cheddar, provolone, or Colby jack

Instructions

  • Cook bacon in medium skillet over medium-high heat until crispy, flipping every couple of minutes. Once bacon is cooked, remove from skillet. Do not drain rendered bacon fat.
    Bacon in large silver skillet.
  • Crack both eggs directly into hot skillet. Leave eggs undisturbed for about 5 minutes or until egg whites are completely cooked and yolk is cooked to your desired doneness. Remove eggs from skillet.
    2 fried eggs in large silver skillet.
  • Spread butter evenly on both slices of bread. Place one slice of bread into hot skillet. Top bread with one slice of cheese, followed by both fried eggs, cooked bacon, remaining slice of cheese, then remaining slice of bread.
    Fried egg sandwich in large skillet.
  • Leave egg sandwich to cook in skillet for about 2 minutes or until bread is golden brown and toasted. Carefully flip sandwich to cook other side. Once both sides are golden brown and cheese has melted, remove sandwich from skillet and serve immediately.
    Fried egg sandwich in large skillet.

Notes

  • Make it Vegetarian: Skip the bacon or use a vegan bacon.
  • Make it Gluten Free: Use your favorite gluten-free bread.

Nutrition

Serving Size: 1sandwich | Calories: 633kcal | Protein: 30g | Fat: 45g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 459mg | Sodium: 1331mg | Potassium: 380mg | Total Carbs: 27g | Fiber: 3g | Sugar: 4g | Net Carbs: 24g | Vitamin A: 1297IU | Calcium: 591mg | Iron: 4mg
Recipe By:Sam Guarnieri