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
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Prep time
5 minutes
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Cook time
5 minutes
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Serves
1
Ingredients
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2
slices bread
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1 1/2 teaspoons
extra-virgin olive oil
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2
extra-large eggs
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1 pinch
kosher salt
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4 teaspoons
mayonnaise
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1 teaspoon
crushed Calabrian chiles (I like TuttoCalabria brand)
Directions
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Toast the bread. Aim for slightly crusty and colorful, but not too crispy. Let that cool while you cook the eggs.
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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).
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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.)
Emma is a writer and recipe developer at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles "on the fly," baking dozens of pastries at 3 a.m., reviewing restaurants, and writing stories about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Now, she lives in Maplewood, New Jersey with her husband and their cat, Butter. See what she's up to on Instagram and Twitter at @emmalaperruque.
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