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Prep time
5 minutes
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Cook time
5 minutes
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Serves
2
Author Notes
Growing up, Sunday mornings were all about egg sandwiches with my dad. He had “his” frying technique (turns out Amanda‘s dad also fried his eggs this way), and when I wasn't quite old enough for the stove, I would perch myself on the counter and toast the English muffins. Now I make fried egg sammies on Sundays with my kids. And our new line of aioli is the perfect creamy, punchy condiment to bring it all together. —Alison Cayne
Test Kitchen Notes
For a limited time, Haven’s Kitchen is offering 20% off its new line of aiolis with code BREAKANEGG20. —The Editors
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My Dad’s Fried Egg Sandwich
Ingredients
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2
English muffins, sliced
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Unsalted butter
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2
large eggs
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Water
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1
tomato, thinly sliced
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1
avocados, sliced
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Butter or Little Gem lettuce
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Haven’s Kitchen Zesty Jalepeño Aioli
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Salt, to taste
Directions
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Toast and butter the English muffins.
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Heat a medium, lidded nonstick skillet over medium with a pat of butter to coat the pan.
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When the butter is melted, crack the eggs into it.
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Sprinkle as much water as you can “carry” in your hands into the skillet and cover it tightly. Cook for one minute.
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Add the tomato, avocado, and lettuce onto the muffins, then top with the egg and aioli and salt to taste before adding the other half of the bread. Enjoy immediately.
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