Fried Egg Breakfast Sandwich with Tomato Confit
User Reviews
5
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Prep Time
15 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
6 people
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Calories
232 kcal
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Course
Breakfast
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Cuisine
Mediterranean
Fried Egg Breakfast Sandwich with Tomato Confit
Description
The Fried Egg Breakfast Sandwich with Tomato Confit features eggs fried in olive oil poured over their whites to create a tender yet edged texture. Each egg is cooked to either a runny or medium yolk, depending on preference, and seasoned immediately to retain flavor. The sandwich is built on thick slices of toasted bread spread with a homemade tomato confit, which imparts a concentrated, sweet tomato flavor. A basil vinaigrette is drizzled on top, adding freshness and subtle herbaceous brightness. Crispy cooked bacon pieces top the egg, providing a smoky, salty contrast.
The combination of textures—from the crisp toast and bacon to the soft, saucy tomato confit and delicately fried egg—makes this sandwich a balanced and flavorful choice for breakfast. Chives can be added as a garnish to contribute a mild onion note.
Using a well-seasoned cast iron skillet is recommended to achieve the eggs’ characteristic crispy perimeter. Frying no more than two eggs at a time helps maintain control over cooking and doneness. This sandwich is best enjoyed immediately after assembly to preserve the textures.
Ingredients
- 6 bread toasted, thick cut slices
- 6 piece Bacon torn into smaller pieces, crispy cooked
- 1 recipe basil vinaigrette
- 1 recipe tomato confit
- 6 egg
- olive oil for frying eggs
Instructions
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.
Notes
- Using a well-seasoned cast iron skillet enhances the eggs with a crispy edge and better heat retention.
- Fry no more than two eggs at once to maintain even cooking and focus.
- Cook eggs about 2 to 3 minutes depending on desired yolk doneness—runny or medium.
- Assemble and serve the sandwiches promptly to enjoy optimal texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Calories | 232kcal | 12% |
| Carbohydrates | 14g | 5% |
| Protein | 11g | 22% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 178mg | 59% |
| Sodium | 341mg | 14% |
| Potassium | 144mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 246IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 61mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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