RECIPE: World’s Best Fried Egg Sandwich

You may or may not know that I am an ovo-vegetarian, which means I only eat plants and eggs. It’s a lifestyle I enjoy — works for me.

I’ve made a lot of egg sandwiches over the course of my lifetime, but I stumbled upon this combination yesterday that blew me away. It includes gluten-free bread, which is part of my diet this year, as I am reducing my ingestion of wheat in 2014 to see what that does to my system, but you could, of course, use any kind of non-descript bread. I say “non-descript”, because a rye, for example, would give the sandwich a different flavor profile, which may be better — or not.


  • 2 slices of Udi’s Whole Grain gluten-free bread, toasted
  • 1 large egg
  • 1 tsp to 1 TBsp sriracha, to taste (I like Trader Joe’s and I use a lot of it)
  • 1 TBsp mayonnaise (I used a local organic one)
  • sliced tomato (I always use campari tomatoes)
  • baby greens (I used an organic spring mix)


  1. Put the bread in the toaster.
  2. Heat and oil a pan and add the egg. After it sets a bit, crack the yolk. I prefer not to scramble mine, or to blend the yolk and white before frying. I like the white and yolk to mostly stay separate. Once it’s almost completely set, flip the egg and turn off the pan.
  3. When the toast is done, put the mayonnaise on one slice and the sriracha on the other.
  4. Place the greens on the sriracha side, top them with the tomato (4 slices works well, if you are using camparis), and then add the egg atop that.
  5. Put the mayo’d slice of bread on top of everything.

Man, that is good eating.