A fried egg sandwich sounds like a simple lunch – or brunch as it was for us! But the ingredients you use can make it over the top. Let’s start with the bread. This was a sourdough bread made by Briar Knob farms in Junction City. I buy it every week from the farmer’s market – it is baked fresh daily. There are no words to tell you how good it is! Light and delicate, slightly sweet.
The eggs are fresh from my sister’s chickens! The shell is a light blue color – I don’t know if you can see that in the picture. Those are heirloom tomatoes from our garden. And I’ve made a dill mayonnaise – just some chopped dill and a little salt and pepper to add in the mayo.
The eggs are fried in butter – with a sprinkle of fresh dill on top. Do you get the idea I really like dill?! Before going under the broiler each slice of bread is lightly spread with soft butter and thin slices of fresh mozzarella placed on one side. Leave under the broiler under cheese melts and bread is lightly toasted. Layer with eggs and tomatoes and add a little dill mayo. Enjoy!