The ULTIMATE Egg Sandwich | With Eggs 2 Ways, Potatoes & Spicy Aioli
This Egg Sandwich is what comfort food is all about. It´s packed with layers of flavors, made with simple ingredients and promises to fill your body with so much goodness. Serve it as a relaxed weekend breakfast or even for dinner next to an ice cold beer. Either way, this is the ultimate egg sandwich.
The beauty of this egg sandwich is that it has eggs cooked two ways. Fried and omelette. This gives the sandwich the most incredible texture and flavor. For the eggs I used cage-free organic. As always, on recipes this simple, the higher the quality of the ingredients the better the overall flavor.
What gives this the aioli that spicy kick is the hot smoked Spanish paprika. It adds a smoky touch with a bit of heat, but not over-powering. If you want more heat, you can always add in a pinch of chili powder.
TIPS & TRICKS to Make this Recipe: Make sure to lightly toast the sandwich bread before adding the ingredients. This will ensure the bread doesn´t get soggy and fall apart.
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork Apron and other awesome Merchandise here.
Your SUPPORT Helps Spain on a Fork Keep Going
Watch the Video Below on How to Make The ULTIMATE Egg Sandwich
The ULTIMATE Egg Sandwich
- 8 tbsp extra virgin olive oil 120 ml
- 1 russet potato
- 4 cage free organic eggs
- 4 slices sandwich bread
- 6 slices Manchego cheese (thinly sliced)
- 1/2 cup mayonnaise 120 grams
- 1 clove garlic
- 1 tsp hot smoked Spanish paprika 2.50 grams
- 1 tsp lemon juice 5 ml
- handful chopped parsley
- pinch sea salt
- dash black pepper
Cut the potato (washed & dried) into rounds that are a 1/4 inch (.635 cm) thick, add the slices over a baking tray lined with parchment paper, all in a single layer, brush each slice with a kiss of olive oil and season with sea salt & black pepper, add into a preheated oven, bake + broil option (bottom + top heat) 210 C - 410 F
Meanwhile, add the mayonnaise into a bowl, finely grate in the garlic, add in the hot smoked Spanish paprika, the lemon juice and 1 tbsp (15 ml) extra virgin olive oil, then season with a kiss of sea salt and black pepper, whisk together until you get a creamy sauce and set aside
Heat a fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil
While the oil is heating crack 2 eggs into a bowl, season with sea salt & black pepper and whisk together
Add the whisked eggs into the pan, lower to a low medium heat, after 30 seconds to 1 minute and the eggs have some texture, start pushing them from the outside towards the center, once there is no runny egg left, fold the omelette together, cook for 30 seconds per side or until the eggs are cooked through, transfer to a plate and cover with foil paper
Using the same pan, raise it to a medium heat and add in 4 tbsp (60 ml) extra virgin olive oil, one the oil is hot crack in the remaining eggs, fry the eggs to your style, trying to leave a creamy yolk, them remove from the pan and season with sea salt & black pepper, cover with foil paper
Lightly toast the slices of bread
Once the potatoes are roasted, about 20 to 25 minutes, remove from the oven
Add the slices of potato, the slices of Manchego cheese, half of the omelette and one fried egg over the bottom slice of each sandwich, then sprinkle with chopped parsley and spread the spicy mayo aioli over the top slice of each sandwich, enjoy!
Get the Hot Smoked Spanish Paprika I used to make this Recipe
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.