This masterpiece of an egg sandwich -- dressed up with smoked paprika mayonnaise -- comes from the vegetarian cookbook Pretty Simple Cooking, by Indianapolis bloggers Alex and Sonja Overhiser.

Source: Midwest Living


Recipe Summary test

15 mins
18 mins


Ingredient Checklist


Instructions Checklist
  • For the smoked paprika mayonnaise: In a small bowl, mix together mayonnaise, hot sauce and smoked paprika.

  • In a large skillet, melt butter over medium heat. Break eggs into skillet; sprinkle with a few pinches of kosher salt and several grinds of pepper. Reduce heat to low; cook eggs 3 to 4 minutes or until whites are completely firm and yolks start to thicken. (Do not flip.)

  • To assemble: Layer four bread slices with lettuce, sliced tomato, a pinch of kosher salt, avocado and fried eggs. Spread the smoked paprika mayonnaise on the remaining four slices of bread; top sandwiches. Serve immediately.

Meat option

If you like, add a couple of slices of Canadian bacon (lightly browned first in a skillet) to each sandwich.

Nutrition Facts

448 calories; fat 25g; cholesterol 196mg; saturated fat 6g; carbohydrates 43g; mono fat 8g; poly fat 9g; insoluble fiber 5g; sugars 10g; protein 14g; vitamin a 1009.3IU; vitamin c 9.2mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 2.6mg; vitamin b6 0.2mg; folate 184.8mcg; vitamin b12 0.5mcg; sodium 707mg; potassium 357mg; calcium 440mg; iron 3.4mg.