Fried Egg Breakfast Sandwich with Tomato Confit
Total Time
20 minutes
Prep Time
15 minutes
Cook Time
5 minutes
Rating
5 out of 5 stars
(6)
Ingredients
6 servings
- 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
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Preparation
Step 1
For the Fried Eggs
Step 2
Heat your skillet over medium-high heat.
Step 3
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.
Step 4
Carefully crack the egg into the skillet.
Step 5
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.
Step 6
Transfer the crispy fried egg to a baking sheet once the egg whites are set and season with salt and pepper. Repeat as needed.
Step 7
To Assemble
Step 8
Slather a few tablespoons of the confit on each piece of bread. Drizzle with the basil vinaigrette.
Step 9
Top with a fried egg and sprinkle the bacon on top. Season with salt and pepper and garnish with chives if desired.
Step 10
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