Fried Egg Sandwich

This fried egg sandwich combines crisp fried eggs, creamy avocado spread, gooey melty cheese and fresh microgreens on toasted bread for a quick, satisfying bite.

Also try steak and eggs, a rotisserie chicken sandwich, easy steak sandwich, chopped cheese sandwich, or this crispy fried chicken sandwich.

Why You’ll Love It           

Fast and easy: You can whip this up in just 10 minutes.
Fresh flavor: Avocado, lemon and dill bring brightness.
Customizable: Try different bread, cheese or toppings.
Perfect anytime: Great for any meal – breakfast, lunch or dinner.
Kid-friendly: Simple ingredients and flavors everyone loves.

Fried Egg Sandwich Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Avocados: A nutty, creamy base for the spread.
Lemon juice: Adds brightness and prevents browning.
Garlic: Boosts flavor in the avocado spread.
Fresh dill: Adds a herby note to the spread.
Eggs: The star of the sandwich with rich yolks.
Rye bread: Hearty base for toasting and stacking.
Havarti cheese slice: Melts well and pairs with the eggs (I used this dill Havarti!)
Microgreens: Fresh, crisp layer to finish the sandwich.

How to Make Fried Egg Sandwiches

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Fry the eggs: Crack eggs and fry until the whites are set and you have a runny yolk, sunny side up eggs, or cooked to your liking.
Toast the bread with cheese: Toast half the bread, flip, top with cheese and toast again until the bread is golden brown.
Toast the remaining bread: Toast both sides of the other bread slices.
Make the avocado spread: Blend avocado, lemon, garlic, dill and salt until smooth or chunky. You can add black pepper to taste, if liked.
Assemble the sandwiches: Layer cheesy toast with avocado, microgreens and fried egg, then top with the plain slice of bread to finish. Serve immediately.

Substitutions and Variations

Bread options: Use sourdough bread, ciabatta, soda bread, white bread, or whole grain bread.
Gluten-free variation: Use your preferred gluten-free bread instead of whole wheat bread.
Cheese options: Try provolone, Swiss or mozzarella instead of Havarti. You could even use American cheese, pepper jack cheese or a slice of cheddar cheese.
Leafy greens: Swap microgreens for baby spinach, arugula or basil.
Herb swap: Use dried dill, parsley or chives instead of fresh dill.
Seasonings: Add salt and pepper if needed. I added some ground black pepper in addition to the salt in the avocado mixture.
Olive oil: You can fry the eggs in melted butter or another type of hot oil if preferred.
Creamy avocado spread: A little mayonnaise makes the avocado mixture creamy.
Add protein: Add crispy bacon, turkey or smoked salmon.
Spice it up: Add hot sauce when assembling the sandwiches.
Lemon juice: You can use lime juice instead if you prefer.

Serving Suggestions

For breakfast or brunch: This is a tasty breakfast sandwich paired with bacon, sausage, a toasted English muffin or a fruit cup. You can also serve dalgona whipped coffee or perhaps a cinnamon dolce latte.
For lunch: Pair it with a chopped salad, shaved Brussels sprouts slaw, sweet potato wedges, or burrata and tomato salad.  

How to Store Fried Egg Sandwiches

Store: This sandwich is best enjoyed fresh, but if you need to store leftovers, keep the components separate. Store the avocado spread in an airtight container with plastic wrap pressed against the surface to minimize browning, consume within 4 hours.
Freeze: I don’t recommend freezing this.
Reheat: Warm it back up in a skillet on the stove or in the oven, removing the greens first (they’ll wilt).