Fried eggs are one of the simplest dishes to make in the kitchen, and easily one of the most satisfying. With the right heat and a little fat, an egg can develop crisp, lacy edges; a tender white; and a yolk that’s runny, jammy, or fully set. I never liked eggs as a kid, except for my Papa’s fried egg sandwiches. He made them with just-sliced sandwich bread, a single egg, salt, and pepper (usually while he was in his swim trunks). Nothing was as delicious — or special. This collection highlights fried egg recipes that move easily from breakfast to dinner (or from swim trunks to date night), pairing the humble egg with salads, sandwiches, rice, and more. Whether served on toast or anchoring a larger dish, these recipes prove that a well-fried egg is something exceptional.
Chilaquiles with Tomatillo Salsa and Fried Eggs
Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Sarah Elizabeth Cleveland
Start with broiled tomatillos, jalapeños, onion, and garlic for a vibrant, smoky salsa verde to heap over sturdy chips and runny-yolk fried eggs.
Katsu Curry (Japanese Curry with Tonkatsu Nuggets and Fried Egg)
Food writer Sonoko Sakai lays crispy panko-fried pork over rice with a deeply spiced, from-scratch curry — then slides on a fried egg to complete the dish. Pickles, cabbage, and herbs keep each bite crunchy and well balanced.
Chilaquiles Rojos with Fried Eggs and Cotija
Chef Claudette Zepeda builds a vivid red chile sauce from charred tomatoes, onion, and a trio of dried chiles. With it she soaks thick tortilla chips until just tender — then finishes the dish with fried eggs, avocado, queso fresco, and crema.
Eggs Kejriwal
Matt Taylor-Gross / Food Styling by Barrett Washburne
Channel Mumbai’s beloved cheese-on-toast topped with chile-studded cheddar, cilantro, and a sunny-side-up fried egg — a breakfast that’s ready in just 10 minutes.
Charred Shallot and Arugula Salad with Sunny-Side-Up Eggs
Jennifer Causey / Food Styling by Margret Monroe Dickey / Prop Styling by Nidia Cueva
This salad layers arugula, shaved Parmesan cheese, prosciutto, and lemon-garlic dressing — finished with hot-from-the-pan fried eggs on top. Broiled shallots add smoky sweetness that pairs well with the rich yolks.
Basted Egg Tartines with Creamed Mustard
F&W’s Justin Chapple spoons a tangy blend of Dijon and whole-grain mustard, lemon, and sour cream over toast, piles on mustard greens, and adds water-basted fried eggs. It’s ready in just 15 minutes.
Bacon Fried Rice with Avocado and Fried Eggs
Con Poulos
Chef Ed Kenney packs a mix of white and brown rice with bacon, scallions, and a hint of Sriracha, then tops it with crispy shallots, silky avocado, and sunny-side-up fried eggs.
Fried Eggs with Jamón and Caviar
Food & Wine / Photo by Abby Hocking
Star chef and humanitarian José Andrés slow-fries eggs in olive oil until custardy, slides them over hot fries, and tops the lot with jamón ibérico and briny caviar.
Cheesy Nachos with Fried Eggs and Giardiniera
Marcus Nilsson
F&W’s Justin Chapple goes big with sausage-loaded nachos, melty Monterey Jack cheese, black beans, and a bright hit of giardiniera — then finishes with fried eggs. It’s great for parties and any time of day.
Steak and Eggs
Chef Kevin Tien pairs seared steak with a dozen fried quail eggs, bright herbs, and a nước chấm dressing for a Vietnamese-inspired take on the classic dish that’s rich, zippy, and fresh.
BLT Fried Egg-and-Cheese Sandwich
Kana Okada
Everything you want in a diner-style sandwich — smoky bacon, juicy tomato, melty cheese, and a just-set egg — is pressed between toasted bread in this recipe from star chef Thomas Keller.
Aussie Burgers with Pickled Beets, Pineapple, and Fried Eggs
David Malosh
2007 F&W Best New Chef April Bloomfield stacks juicy patties with quick-pickled beets, charred pineapple, and a fried egg — a sweet-tangy-savory combo that pleasingly drips down the bun.
Fried Eggs with Nước Chấm
Abby Hocking
Chef Andrew Zimmern deep-fries eggs until lacy-crisp, slides them into a pool of garlicky nước chấm, and showers on herbs and crispy shallots.
Ratatouille Toasts with Fried Eggs
Con Poulos
Chef Zoe Nathan’s make-ahead ratatouille turns toasts into a full meal, especially with a sunny-side-up fried egg whose yolk mingles with the silky vegetables.
Grilled Ham and Cheese Sandwiches with Fried Eggs
Tina Rupp
1995 F&W Best New Chef Anne Quatrano layers Manchego and Serrano cheeses, grills the sandwiches until molten, and crowns each with a runny egg. Serve alongside a simple arugula salad.
Sherried Mushrooms with Fried Eggs on Toast
Tina Rupp
Chef and cookbook author Cindy Pawlcyn sautés mushrooms and onions with Oloroso sherry for deep, nutty flavor, then piles them on toast beneath a sunny-side egg.
Brioche with Prosciutto, Gruyère, and Egg
Johnny Miller
1999 F&W Best New Chef Suzanne Goin builds an open-face sandwich on buttery brioche with oozy Gruyère cheese, silky prosciutto, and a fried egg — then sprinkles a little frisée salad over the top.
Leeks Vinaigrette with Fried Eggs and Smoked Prosciutto
John Kernick
1999 F&W Best New Chef Paul Kahan reimagines the bistro classic by swapping hard-boiled eggs for fried, which top tender leeks tossed in a Champagne vinaigrette with crisp speck and fresh chives.
Umbrian Lentil Stew with Olive-Oil-Fried Eggs
Marie Hennechart
Chef Matt Molina simmers Umbrian lentils until creamy, then adds peppery arugula, a shower of Parmigiano-Reggiano cheese, and eggs fried in olive oil.
