When I was a kid, my dad used to make fried egg sandwiches. I particularly remember them being made in the colder months when Minnesota was especially cruel to those getting up before sunrise. Once I reached high school, my dad brought my sister and me to school most mornings and often times would leave the house with a steaming hot fried egg sandwich wrapped in tin foil to keep it as warm as possible. At that time, I didn’t appreciate the comforting taste of these simple sandwiches.
My dad’s fried egg sandwiches were always made with ketchup and the yolks were hard. Sorry dad, but I’m not so much a fan of the hard yolks. I did, however, enjoy the ketchup addition. My husband does not feel so great about ketchup. The first time he saw me put ketchup on a fried egg sandwich he pretty much flipped out wondering why I was ruining my sandwich that way. He puts cheddar cheese on his fried egg sandwiches instead.
The fried egg sandwich I am sharing with you today is a combination of my dad’s version and my husband’s version with a little Asian flair. There is still the presence of a red condiment and the cheese. I added a couple spinach leaves and a nice drizzle of Sriracha chili sauce for a delicious blend of sweet and spicy. The last time hubs had this he said (and I quote), “This is so good it’s ridiculous!” And he’s no liar when it comes to food.
Sriracha chili sauce is a spicy, slightly sweet and garlicy sauce that can be found in the Asian foods aisle of most grocery stores (both in the U.S. and in Tokyo). It is a great addition to many foods, even French fries! If you haven’t tried it before I would recommend you do so. Right now!
The great part about this sandwich is that it only takes about 5 minutes or so to make and you can vary the ingredients. Fried egg sandwiches are perfect for breakfast, lunch or dinner. Or wrapped in tin foil to take in the car as you lovingly bring your kids to work on a cold Minnesota morning.
Fried Egg Sandwich with Sriracha
Makes 1 sandwich
2-3 spinach leaves, washed a dried
1 slice of cheddar cheese
2 slices of bread
2 teaspoons of butter
Sriracha chili sauce (about 1 tablespoon)
Melt 1 teaspoon of butter in a nonstick skillet. When the butter is melted, fry the eggs to your liking (I like mine runny but not over easy). Meanwhile, toast the bread. When the bread is toasted, spread the remaining 1 teaspoon butter on the one side of each slice.
Place the cheese slice on one piece of toast. Carefully place the eggs on top of the cheese. Layer the spinach leaves on top of the eggs, drizzle with Sriracha chili sauce and top with the second piece of toast. Cut in half and serve!