We never get tired of egg sandwiches. They run the gamut from light to hearty, rustic to refined: a good diner-style western omelet on toast, or dainty tea sandwiches layered with crisp watercress, sliced cucumbers, and mashed hard-boiled eggs. Read more in Tara O’Brady’s article
The Versatile Egg Sandwich »
Lemon curd and goat cheese lends this breakfast sandwich a pleasing tang.
Get the recipe for Ham, Cheese, Egg, and Lemon Sandwiches »
Eggplant and Cucumber Salad Sandwich
An earthy combination of fried eggplant, tea-steeped hard-boiled eggs, tahini (the sesame-based sauce), parsley, amba (a mango relish), and cucumber salad goes into this vegetarian sandwich, which is based on a traditional Shabbat breakfast of Iraqi Jews.
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This Italian-style egg sandwich–filled with pesto, Roma tomatoes, and prosciutto–is a flavorful alternative to Eggs Benedict.
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Mallorcas (Puerto Rican Ham and Egg Sandwiches)
Fluffy, eggy, buttery, sweet, coiled like a snail’s shell and generously dusted with powdered sugar, Pan de Mallorca is named for its land of origin, in Spain.
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A toasted poppy seed bagel is piled high with crisp greens, oven-dried tomatoes, roasted chicken, bacon, a fried egg, and homemade buttermilk dressing for a decadent spin on the traditional club sandwich.
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Classic Egg Salad Sandwich
A simple and classic combination of good wheat bread, tender lettuce, and hard-boiled eggs crushed with a mix of chives, grainy mustard, and mayonnaise makes an ideal quick lunch.
See the recipe for Knife-and-Fork Egg Salad Sandwiches with Chives »
Egg And Watercress Sandwich
If serving these elegant sandwiches for afternoon tea, remove the crusts and cut each into 4 triangles or 2 rectangles. Arrange in stacks of 2 alongside the rest of your tea sandwiches.
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The croque monsieur, that classic French ham and cheese sandwich covered in cheesy bechamel, becomes a madame when a fried egg is placed on top.
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The lomito completo, popular in Uruguay and Argentina, lavishes sirloin steak with sauerkraut, mayonnaise, ketchup, mustard, and a runny fried egg.
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This hearty German sandwich on thick-sliced country bread calls on a classic combination: cured ham and fried eggs.
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More common names for this easy breakfast recipe are eggs in a pocket, one-eyed jack, and baby in the hole. If you prefer your egg over easy rather than sunny side up, crack it into the hole in the bread right after you put the bread into the skillet, and flip after a minute or two.
See the recipe for Gashouse Eggs »
This recipe for the classic sandwich of poached eggs, Canadian ham, and luscious hollandaise on an English muffin, comes from chef John Doherty at the Waldorf-Astoria in New York City.
See the recipe for Eggs Benedict »