Fried Egg Sandwich – Summer Breakfast

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A great summer breakfast or brunch, this easy breakfast recipe will start your day off right.




This summer has been one of the best tomato seasons that we can remember. With a bucket or two of tomatoes sitting on our kitchen counter needing to be eaten, we have found ourselves finding lots of new ways to enjoy tomatoes, (our Tomato Water Bloody Mary). But, sometimes you just want to return to something that is classic, like this bacon and egg sandwich.



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We had gotten up early to head down to the farmer’s market and had skipped breakfast, so by the time we got back home we were famished. With it being brunch time it only made sense to mash two classic sandwiches into one fantastic breakfast.




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Bacon, Egg, Tomato Breakfast Sandwich on a blue plate with eggs and coffee in the background





What Ingredients are Needed for the Breakfast Sandwich?

  • Garlic
  • Basil
  • Tomato
  • Bacon
  • Bread
  • Eggs
  • Onion
  • Butter
  • Salt and Pepper



Combining the fried egg sandwich and the BLT, this breakfast sandwich takes the best of both sandwiches! It melds them into what might be the perfect summer breakfast sandwich! Runny silky egg yolks and the juicy tangy tomato combine with the sweet onions and salty bacon (make sure to avoid the bacon splatter with this Sur La Table Silicone Splatter Screen!) to make a sandwich full of layers. 



Topping it off with a bit of fresh picked basil gave a splash of herbal freshness and really finished the sandwich.



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Easy Fried Egg Sandwich
Yield: 1

Easy Fried Egg Sandwich

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

A great breakfast sandwich with all the produce we bought at our local Farmer's Market.


  • onion
  • butter
  • 2 eggs
  • 2 slices bread
  • 2-3 slices of thick cut slab bacon
  • 1 large tomato
  • 1 sprig fresh basil
  • garlic
  • salt and pepper to taste


Slice the onion into thin slices.

Fry bacon in a frying pan until crisp, remove and set aside.

Reserve 2 tsp of the bacon fat.

Add onions to the pan and 1 tsp of the reserved bacon fat, salt, pepper and a bit of garlic and saute until the onions are translucent and sweet.

Remove the caramelized onions and add the remaining bacon fast to the pan.

Fry the eggs sunny side up and put the toast into the toaster.

Butter the toast

Assemble the sandwich by layering the caramelized onions, tomato slices, bacon strips and top with the eggs.

Garnish with fresh basil strips and a sprig of basil.


Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 558 Total Fat: 37.2g Saturated Fat: 15.4g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 400mg Carbohydrates: 27.7g Fiber: 5g Sugar: 10.9g Protein: 29.5g




Summer Breakfast Sandciwch with eggs, tomato on toast on a blue plate




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19 thoughts on “Fried Egg Sandwich – Summer Breakfast

  1. wow, this looks amazing! I am such a fan of breakfast sandwiches, I would eat them all day if I could! Thanks for sharing! I’m pinning this for later!

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