Sunny Side Up Fried Egg Sandwich
The Main Reason To Wake Up Early
This Sunny Side Up Fried Egg Sandwich features crispy mayo-toasted bread, salty bacon, melty cheese, and the glossy, runny yolk that makes you close your eyes on the first bite. A tiny swipe of grape jelly, a sprinkle of parsley, red pepper flakes, black pepper, and salt bring just enough sweet heat to balance the richness for a simple and nostalgic yet slightly unexpected sandwich you will find yourself craving again tomorrow.
This Sunny Side Up Fried Egg Sandwich was actually born out of one of the worst hangovers I have ever had in my life. Years ago, in full survival mode, I went to the drive-thru at McDonald’s and I ordered a sausage McMuffin.
When they handed me a packet of grape jelly to go with it I remember thinking, what in the world is this for? Out of pure desperation I tried it, and the second that sweet jelly hit the salty sausage and egg I was like “holy cow, this is the best thing ever.”
I have been making my egg sandwiches with that same sweet and salty balance ever since. I swear it still works like a charm when you need a little recovery breakfast magic.
Extra Cheese If You Please
If you want to add extra cheese right on top of the egg, you absolutely can. Just know that when you lay it over that beautiful sunny side up yolk it will likely break when you close or slice the sandwich but honestly that just makes it extra luscious and messy in the best possible way.
You can add as much cheese to this sandwich as your heart desires because melted cheese and runny yolk are never a bad combination. Just embrace the drip.
Choose Your Cheese
When it comes to the cheese, I of course love a good Kraft Single on this sandwich because it melts like a dream and gives you that classic diner style comfort. A slice of white American or a mild white cheddar is also absolutely delicious and adds just a little more depth while still keeping that creamy melt.
If you want to take it up a notch, adding a few slices of ripe avocado brings a buttery freshness that pairs beautifully with the salty bacon and runny yolk.
Frying A Perfect Egg
A few little tips really make a difference when you’re frying a good egg. First, buy good quality eggs because the flavor and that deep golden yolk are absolutely worth it.
Also, try not to crack an ice cold egg straight from the fridge into a hot pan; let it sit out for a few minutes so it cooks more evenly and doesn’t seize up in the skillet.
Use a nonstick or well seasoned pan, keep the heat lower than you think you need, and crack the egg into a small bowl first so you can gently slide it in without breaking the yolk. If you want that picture perfect sunny side up finish, use a little splash of water and a quick cover with the lid to create steam.
It’s the secret most people don’t think about but it makes all the difference.
Bring The Heat
Another thing that really spices this sandwich up is a couple of shakes of Texas Pete hot sauce right over the egg before you close it up. That vinegary heat with the runny yolk and the little swipe of grape jelly is such a good combination.
I have also used Texas Pete to make my really delicious bacon roll ups, which are another salty spicy favorite around here. Just use a few shakes on these bacon pickle bites after baking!
Sunny Side Up Fried Egg + Potatoes
If you really want to turn this into a Full Situation, my Pork Chop Potatoes go absolutely perfect with this sandwich. Crispy, salty potatoes alongside that runny yolk and bacon just make it feel like a proper diner plate at home.
Sunny Side Up Fried Egg Sandwich Recipe
Crispy mayo-toasted bread layered with melty cheese, salty bacon, and a perfectly sunny side up egg with a glossy, runny yolk makes this the ultimate breakfast sandwich. A tiny swipe of grape jelly and a sprinkle of herbs, spice, and flaky salt bring just enough sweet heat to make every bite unforgettable.
Ingredients
- 2 slices good quality sandwich bread, white, sourdough, or brioche
- 2 teaspoons mayonnaise, lightly spread on both sides of each slice
- 2 to 3 slices bacon
- 1 large egg
- 1 slice cheese, American, cheddar, provolone or your favorite
- Dried parsley
- Pinch red pepper flakes
- Freshly cracked black pepper
- Flaky salt
- 1 teaspoon grape jelly, or to taste
Instructions
- Lightly spread mayonnaise on both sides of each slice of bread. Not thick, just a thin even layer.
- Heat a skillet over medium heat and place the bread in the pan. Toast until golden and crisp on both sides. While the second side is toasting, place a slice of cheese on one piece so it gently melts from the residual heat, or add the cheese immediately after removing it from the pan so it softens beautifully. Remove bread from skillet and set aside.
- In the same skillet, cook the bacon over medium heat until crispy but not brittle. Drain on paper towels. Leave about a teaspoon of bacon fat in the pan for the egg.
- Reduce heat to medium low. Crack the egg into a small bowl, then gently slide it into the skillet. Let it cook undisturbed. Low and slow is key here so the whites set without overcooking the yolk. If the whites spread too much, gently nudge them inward with a spatula.
- Once the whites begin turning opaque, add about a tablespoon of water to the pan and immediately cover with a lid. The steam will set the top of the whites without flipping the egg. Cook until the whites are fully set and the yolk is glossy and still jiggly.
- While the egg is finishing, sprinkle the top with dried parsley, a pinch of red pepper flakes, freshly cracked black pepper, and flaky salt.
- To assemble, place the bacon on top of the melted cheese. Carefully set the sunny side up egg on top of the bacon. On the other slice of bread, the one without cheese, add the slightest smear of grape jelly. Just enough for a whisper of sweetness.
- Close the sandwich, press gently, and slice immediately so that yolk runs just a little into everything.