5 Ingredients or Fewer

Weekend Broken-Yolk Fried Egg Sandwich

October  4, 2022
2 Ratings
Photo by James Ransom
  • Serves 1 hurried father, mother, or fifth grader
Author Notes

My father taught me this sandwich when i was in fifth grade and it was so good I continued to make it throughout my youth and to this day, often make it for a quick Saturday lunch. Now I often include my son James, who loves it too. One of the pleasures of this preparation is that it turns what would otherwise be a mistake -- a broken yolk -- into an advantage. It also results in its own unique flavor, completely different from both scrambled eggs and a fried egg. I always serve it on soft white bread with a generous smear of Hellmann's mayo. Use a non-stick pan for this if you have one -- it makes the egg easier to flip. —Michael Ruhlman

What You'll Need
  • 1 tablespoon butter
  • 2 eggs, cracked into a bowl, yolks poked once to break them
  • Salt and freshly ground black pepper to taste
  • Mayonnaise
  • 2 pieces soft sandwich bread
  1. Put a pan (preferably nonstick) over medium-low heat and allow it to get hot, about 5 minutes. Add the butter and allow it to melt completely. As the water cooks out of it, it will froth. When the frothing seems to be at its peak, pour in the eggs and give the pan an immediate shake to prevent the eggs from sticking. Season the eggs with salt and pepper and cook for 1 minute. Flip the eggs and cook until the white is just set, about 1 minute more.
  2. Meanwhile, spread as much or as little mayonnaise on the sandwich bread as you wish. When the eggs are done, pour them out onto the bread, folding them over so that the eggs don't fop over the edges of the bread. Cover the eggs with the other piece of bread and eat with a glass of milk. I usually eat there next to the stove; I don't even use a plate.

See what other Food52ers are saying.

  • Kaki de Maki
    Kaki de Maki
  • Michael Ruhlman
    Michael Ruhlman
  • BurgeoningBaker

3 Reviews

BurgeoningBaker April 21, 2014
Please don't heat a nonstick skillet without something in it.
Kaki D. April 19, 2014
I made your egg sandwich for breakfast today and I must say: it was delicious. Fresh eggs from our own chickens, 2 slices of Harry's bread and a smear of mayonnaise (your brand is not available in Belgium, Europe). It's a keeper!
Michael R. May 27, 2014
thanks! i made one this weekend and used papadums instead of the bread.