Recipe Flash: Fried Egg Sandwich with Red Onion Jam

HANGOVER BRUNCH: Fried Egg Sandwich with Red Onion Jam; Sweet Potato Fries; Spinach with Bacon Bits

I discovered Merrill’s Red Onion Jam on Food52 a few months ago and have been making it pretty much bi-weekly ever since. I’ve used it to top these little Smoked Mozzarella Tartlettes, sweeten up a savory Turkey Melt, and if there’s just a little bit left in the jar, I’ve successfully found a home for it on my morning toast. One Saturday I was particularly hungry (and particularly hungover), so I decided to incorporate the jam into my favorite Fried Egg Sandwich. The combination was a revelation, and even though it is hard to call the instructions below a recipe, I had to share this creation with you. Warning: make enough jam to last you the week, as you will want to eat this sandwich every single day.

From my kitchen, albeit small, to yours,



Fried Egg Sandwich with Red Onion Jam
Makes 1 serving

For the sandwich:

2 slices of good white or wheat bread
1 egg
olive oil

For the jam:

1 medium red onion, thinly sliced
2 tablespoons unsalted butter
2 tablespoons sugar
1/4 teaspoon salt
1/4 cup red wine
1 tablespoons red wine vinegar

To make the jam:

Combine the onion, butter, sugar, and salt in a small saucepan with a lid. Saute over medium-low heat, covered, for 20 minutes, stirring occasionally. Uncover, add the wine and vinegar and continue to cook over medium heat, stirring slightly more frequently, until there is no liquid left and the onions are soft and caramelized, about 25 minutes. Let the jam come to room temperature, then transfer to an airtight container and keep in the fridge for up to 3 weeks.

For the sandwich:

Toast the bread until golden brown and crispy. Spread one side of each slice with a generous amount of red onion jam.

Generously coat a small skillet with olive oil. Let the oil get nice and hot–flick a little water that the surface and if it spatters, you are ready to roll.

Crack the egg in the pan and immediately rotate so the whites are evenly distributed and some of the olive oil envelops the egg. Allow egg to fry in the oil (beware, this may splatter). When the edges have begun to crisp up, but the top is still slightly under cooked, tilt the pan, and with a spoon, douse the top of the egg with the hot olive oil collecting in the corner. Once the whole egg is cooked and crispy, carefully remove from the pan to one of the pieces of bread. Top with the other slice.

Cut in half, watch the egg ooze out over the plate.

Take a bite, wipe the egg off your face.
Posted in: Recipe Flash
  • Kwright

    What is it about fried egg and hangovers? I'm totally making this jam… so simple!?

    Tell me if this is gross…it's my standby "hangover-on-a-pseudo-diet" staple.

    I get a bowl of baby arugula(sp?) and drizzle a little olive oil and balsamic, salt, pepper, rosemary, etc. The i fry an egg (or two) and lay then on the greens and sprinkle some swiss cheese on top. When the yolk mixes with the balsamic and oil… It's really quite delicious, and not TOO fattening (or so i tell myself).

  • Frankie

    That's an interesting question, Kwright. Because other handover remedies involve raw egg. So what is it about eggs? Anyone know?

  • Anonymous

    I want to go get the hangover simply to have this meal!!!!

  • theprofessionalpalate

    Funny… I was just commenting today that my babysitter growing up used to always feed me a friend egg sandwich… Now I think I know why.

  • Phoebe and Cara, The Quarter-Life Cooks

    Kyle–I often wish oozy egg yolk was sold in bottle form as a condiment. And yes, I too tell myself that anything involving greens is "healthy," even if it is covered in fried or fattening items.

  • Lainey_Elizabeth

    LOVE IT! Sounds great and I can't wait to make the jam! Breakfast is my favorite meal and I am sort of sad I will be out of town this weekend and not able to try it immediately!

  • Chef Dennis

    this looks so tasty…..I don't know if I am just hungry or love the fried egg!
    glad to have found your blog

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