If this Fried Egg Breakfast Sandwich with Tomato Confit was what every weekend breakfast looked like… I WOULD NOT BE MAD. It’s my new definition of heaven and you guys are going to love it.
A few components to this dish – some of which are really easy to make ahead of time and freeze so you can whip it out whenever needed.
1: Basil Vinaigrette: we’ve all made it before, it’s a staple in the What’s Gaby Cooking Kitchen!
2: Tomato Confit: if you haven’t made the tomato confit from the blog or the cookbook before… you’re missing out. It’s basically slowly roasted tomatoes with olive oil and a pinch of saffron if you have it on hand and OMG IT’S LIKE CANDY.
How to make the BEST fried egg:
Tips / tricks / rules for frying eggs:
- Q: What skillet do you use for fried eggs
I use a really well seasoned cast iron skillet – it gives the eggs that gorgeous crispy outline and it’s non-toxic and retains heat better than all other pans.
- Q: How many eggs can you fry at once:
Never more than 2! You want to be able to keep your eyes on them and they cook fairly quickly so keeping it at 2 eggs per batch is best.
- Q: How long does it take to fry an egg
A: roughly 3 minutes and if you’re doing fried eggs for a crowd, they can sit while you do a few more batches
- Q: When do you know a fried egg is done:
When the egg white around the yolk is fully cooked, you’re ready to go!
- Q: Do you have to flip a fried egg:
I don’t – because I like the yolk to be runny. If you flip a fried egg it’s called over easy. If you just fry it on one side – it’s sunny side up. Both are versions of fried eggs
- Q: Do you use butter or oil to fry an egg:
Either or!! Totally up to you. I tend to gravitate towards olive oil because it sits next to my stove at all times… but butter is delicious too.
- How to do season a fried egg:
Flaky sea salt, plenty of freshly cracked black pepper and chives
That’s basically it. On top of that you’ll just need some toasted bread (any variety will do) and some crispy cooked bacon if you want to be super extra. Then just assemble everything together and attack with a fork and a knife. Your weekend breakfast game will never be the same!
Fried Egg Breakfast Sandwich with Tomato Confit
- 6 thick cut slices of bread, toasted
- 6 piece crispy cooked bacon, torn into smaller pieces
- 1 recipe basil vinaigrette
- 1 recipe tomato confit
- 6 eggs
- olive oil for frying eggs
For the Fried Eggs
- Heat your skillet over medium-high heat.
- Reduce the heat to medium and add enough olive oil to coat the base of the pan. Once the olive oil starts to shimmer you're ready to go.
- Carefully crack the egg into the skillet.
- Let the egg start to cook, gently tilting the pan occasionally to pool the oil, and baste the egg white with the hot oil. Cook for 2 minutes for runny yolks or 3 minutes for medium yolks.
- Transfer the crispy fried egg to a baking sheet once the egg whites are set and season with salt and pepper. Repeat as needed.
- Slather a few tablespoons of the confit on each piece of bread. Drizzle with the basil vinaigrette.
- Top with a fried egg and sprinkle the bacon on top. Season with salt and pepper and garnish with chives if desired.
I use a really well seasoned cast iron skillet – it gives the eggs that gorgeous crispy outline and it’s non-toxic and retains heat better than all other pans. Q: How many eggs can you fry at once:
Never more than 2! You want to be able to keep your eyes on them and they cook fairly quickly so keeping it at 2 eggs per batch is best. Q: How long does it take to fry an egg
A: roughly 3 minut
Can you use cilantro vin for this recipe?
100% – could give it a more southwestern flare
I just made a batch of your tomato confit (which is amazing!) so this is going to be the BEST Sundaybreakfast!
This looks so good. Can’t wait to try it.
This made all my breakfast dreams come true! Highly recommend.
This would be the BEST way to start off the day!