5 Ingredients or Fewer

Egg Sandwich With Mayo & Chile Paste

August 28, 2023
7 Ratings
Photo by Julia Gartland
  • Prep time 5 minutes
  • Cook time 5 minutes
  • Serves 1
Author Notes

This is my go-to egg sandwich on a weekday morning, when I’m getting dressed, packing my backpack, brushing my teeth, and feeding my cat—all at the same time. Instead of cheese, which needs melting, and meat, which needs crisping, the two star ingredients here are mayonnaise and crushed Calabrian chiles. Smear both on toast and you end up with a hurried version of spicy mayo that makes fried eggs feel special and loved, even if they’re made while you’re halfway out the door. Note: The measurements here are a guideline. Use them if they help, but please feel free to ignore them, and eyeball the olive oil, mayo, and chile paste instead. That’s what I do. —Emma Laperruque

Test Kitchen Notes

This recipe is a part of Mayo Week—seven days celebrating all things mayonnaise—presented in partnership by our friends at Primal Kitchen.Food52

What You'll Need
  • 2 slices bread
  • 1 1/2 teaspoons extra-virgin olive oil
  • 2 extra-large eggs
  • 1 pinch kosher salt
  • 4 teaspoons mayonnaise
  • 1 teaspoon crushed Calabrian chiles (I like TuttoCalabria brand)
  1. Toast the bread. Aim for slightly crusty and colorful, but not too crispy. Let that cool while you cook the eggs.
  2. Add the olive oil to a small nonstick pan and set over medium heat. When the oil is hot, crack in the eggs. If a yolk breaks, it’s no big deal. Cook until the whites are mostly set, flip, then cook until the yolks are squishy and soft (not bouncy and liquidy).
  3. Spread the bread with mayo, followed by the chile paste. Add the eggs, and close the sandwich. Ideally, let it sit for a few minutes before slicing in half. (I pack the sandwich in foil, take it on my commute, and eat it at the office.)

See what other Food52ers are saying.

  • Erin Alexander
    Erin Alexander
  • Emma Laperruque
    Emma Laperruque
  • Nancy F McCune
    Nancy F McCune
  • coco
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.

8 Reviews

Nancy F. June 27, 2021
Ever since I bought a jar of Calabrian chiles I've been trying to find the perfect thing to use them in...HOLY WOW this recipe tastes soooo good and could not be easier. I added a slice of cheese to the top piece of toast out of habit. This is delicious!!
coco September 15, 2020
I love this 2 ingredient combo enough to keep a separate container of premixed ‘Calabrian mayo’ on hand for emergencies. :) I’ve also used this with the method of cooking the eggs omelet style while setting the Calabrian slathered bread on top then flipping to have a ready made sandwich ready to go. Easy, spicy and so good. Thanks, Emma!
Emma L. September 16, 2020
Yum! Having premixed spicy mayo at the ready is something I aspire to :)
Amy October 10, 2019
Trader Joe's has a new product: Chili Onion Crunch. I used that with mayo on toasted bacon bread and layered a fried egg with sauteed spinach on top. YUM!!! Thank you :)
DC's P. August 12, 2019
This is a terrific sandwich! I changed it just a bit (I know, I know there are only 2 ingredients!). I used the recipe from this site, the terrific Torrisi's Spicy Sauce (without tomatoes or sugar), in place of the Calabrian chiles spread. Instead of frying my eggs, I put a little olive oil at the bottom of a small pan and I toast the eggs, along with the bread, for 5 minutes in my Breville toaster oven. Perfection!

Emma L. August 12, 2019
Yay, so glad it inspired you!
Erin A. August 11, 2019
This is SO good—just the right amount of kick. I added a little fresh basil this morning and it was 🔥🔥🔥.
Emma L. August 12, 2019
Oooh so summery, love that idea!