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A Fried Egg Sandwich with Red and Brown Sauce

It doesn't get more classic than a fried egg sandwich. In this simple recipe, Ed Smith guides you to the ultimate version, complete with both red and brown sauce.


This is your reminder that, sometimes, a simple fried egg sandwich is the solution. The bread should be soft and white. Whether you butter it is up to you, as is whether that sandwich holds one or two eggs. Also the way the eggs are fried (in which fat, how crisp, etc.), although over easy do work well here. But the colour and quantity of sauce? Try liberal squirts of BOTH – brown underneath, red on top. When the two mingle with runny yolk, it is delicious alchemy.

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4 pieces of thickly sliced, soft white bread
butter, for spreading
brown sauce
tomato ketchup
1–2 eggs per person
your preferred fat, for frying
flaky sea salt and ground black pepper


Prepare the bread before cooking the eggs: spread with soft butter, if you wish, then add sauce to both top and bottom pieces (do try brown sauce on the bottom, red on top…). Fry the eggs as you prefer, seasoning with salt and pepper while still in the pan. Once cooked, transfer straight to the prepared bread, close the sandwich, halve and tuck in.

ALSO CONSIDER Swapping the sliced white for a soft white roll/bap/barm/bun. Bacon or sausages, which are always welcome.

Credit: Good Eggs by Ed Smith (Quadrille, £22), Photography by Sam A Harris.

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