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Fried Egg Sandwich with Tomato Confit from www.whatsgabycooking,com (@whatsgabycookin)
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5 from 5 votes

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 mins
Cook Time5 mins
Total Time20 mins
Course: Breakfast
Cuisine: Mediterranean
Keyword: fried egg, fried egg recipe, how to make fried eggs, fried egg 101, fried egg sandwich, open face fried egg sandwich, fried egg
Servings: 6 people
Author: Gaby

Ingredients

  • 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

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.