Fried Egg Breakfast Sandwich with Tomato Confit
Fried Egg Sandwich with Tomato Confit and Basil Vinaigrette will forever be your favorite weekend breakfast - I can pretty much guarantee it!
Prep Time15 minutes mins
Cook Time5 minutes mins
Total Time20 minutes mins
Course: Breakfast
Cuisine: Mediterranean
Servings: 6 people
- 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.
To Assemble
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.
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 minut
Calories: 232kcal | Carbohydrates: 14g | Protein: 11g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 178mg | Sodium: 341mg | Potassium: 144mg | Fiber: 1g | Sugar: 2g | Vitamin A: 246IU | Vitamin C: 0.1mg | Calcium: 61mg | Iron: 2mg