International dishesBreads and SandwichesEurope and North America10 minutes preparation, 20 minutes cooking
On a rushed morning, this fried egg sandwich with mayonnaise sauce is the quickest way to eat properly. The bread is toasted crisp, the egg stays soft, and the sauce brings a mild tang and heat. The tricky part is the timing: sauce spread too early turns the bread soggy.
Toast the two slices at 160 degrees for 2 to 3 minutes before the sauce goes on, and the bread stays crisp until the last bite. Fry the egg over low heat with the lid on for 1 minute so the white just sets.
This batch weighs about 150g, at roughly 222 calories per 100g.
Method
Gather all the ingredients and wash 3 lettuce leaves.
Toast 2 slices of sandwich bread at 160 degrees for 2 to 3 minutes.
Heat 10ml of cooking oil in a pan, crack in 1 chicken egg, add a pinch of salt and fry over low heat. Once the egg is set and golden, add a little ground pepper.
Make the sauce by mixing 1/2 tablespoon of chili sauce, 1/2 tablespoon of ketchup and 1 tablespoon of Lean Mayo.
Take one slice of bread, spread a spoonful of sauce over it, lay the lettuce down, add the fried egg on top and finish with a little more pepper.
Close with the second slice and serve.
Tips
For a runny yolk, keep the heat low and cover the pan for 1 minute so the white sets.
Toast the bread before the sauce goes on so it does not turn soggy.
Stir the Lean Mayo with the chili sauce and ketchup, then leave it 5 minutes for the flavors to come together.
The lettuce goes under the egg so the bread stays dry.
Pepper added after the egg is cooked smells much sharper.
Need kOBE Lean Mayo?
The recipe above uses kOBE Lean Mayo for the richness. See the product page or send us a message.