Egg Sandwich
4 servings
30 minutes
A sandwich with fried eggs is a simple yet elegant dish of French cuisine that combines the tenderness of eggs with the crunch of fresh baguette. Inspired by traditional French breakfasts, it is perfect for a morning treat or a light snack. The baguette fried in olive oil acquires an appetizing golden crust, while butter gives the eggs a velvety texture. Slightly salted egg whites and tender, slightly melted yolk harmoniously blend with the subtle aroma of black pepper. The finishing touch is tomato paste, adding a hint of acidity and sweetness. This sandwich is best served immediately after preparation when the bread is still warm and the eggs remain soft. It pairs excellently with a cup of fresh coffee or fragrant tea, turning an ordinary morning into a refined gastronomic delight.
1
Cut the loaf lengthwise, but not all the way through (like a big sandwich). Heat the grill pan. Drizzle oil inside the bread, rub it in, and press it down on the grill pan with the oiled side down.
- Olive oil: to taste
- French baguette: 1 piece
2
At this time, heat a large skillet over medium heat, add half of the butter cubes. Let them melt and start to foam. Carefully crack the eggs into the skillet without breaking the yolk. Lightly salt the whites. Fry the eggs for 3-4 minutes until the yolks slightly settle, adding the remaining butter during the process.
- Butter: 50 g
- Chicken egg: 4 pieces
- Salt: to taste
- Butter: 50 g
3
Use a slotted spatula to remove the fried egg from the pan, let the oil drain, and place it on one side of the toasted bread. Sprinkle with pepper and add tomato paste. Cover with the other half of the bread, cut in half. Eat immediately.
- Chicken egg: 4 pieces
- Ground black pepper: to taste
- Tomato paste: to taste