Fried Egg Sandwich with Quick Pickled Onions

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Prep Time: 15 minutes
Cook Time: 5 minutes
Servings: 2

Jump-start your day with this fried egg sandwich, which gets a kick from pickled red onions, tomatillo salsa and other lively toppings. We also love it when we’re wanting breakfast food for a quick dinner. The pickled onion slices need to be refrigerated for at least 1 hour before using, so plan accordingly.

Ingredients:

  • For the pickled onions:
  • 1/2 red onion, thinly sliced
  • 1/2 cup (4 fl. oz./125 ml) water
  • 1/2 cup (4 fl. oz./125 ml) red wine vinegar
  • 2 Tbs. firmly packed light brown sugar
  • 2 tsp. kosher salt

  • 2 Tbs. unsalted butter
  • 2 eggs
  • 4 Tbs. (2 fl. oz./60 ml) tomatillo salsa
  • 4 slices country-style bread, toasted
  • Kosher salt and freshly ground pepper
  • 2 radishes, thinly sliced
  • 2 Tbs. fresh cilantro leaves

Directions:

To make the pickled onions, place the onion slices in a small nonreactive bowl. In a small saucepan over high heat, combine the water, vinegar, brown sugar and salt and bring to a boil, stirring to dissolve the sugar and salt. Pour the mixture over the onion slices and let cool to room temperature. Cover and refrigerate for at least 1 hour or up to 3 days.

In a nonstick fry pan over medium-high heat, melt the butter. Break the eggs into the pan and cook until the whites are set but the yolks are still runny, 4 to 5 minutes.

Spread 1 Tbs. of the salsa on each slice of toast. Top 2 of the toast slices with an egg and sprinkle lightly with salt and pepper. Top each egg with the radishes, cilantro and pickled onions, dividing them evenly. Cover each sandwich with a remaining slice of toast, salsa side down, and serve immediately. Serves 2.

Williams Sonoma Test Kitchen

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