Oh, yum. reminds me of 3am food after a night of drinking though.

I was a latecomer to the egg sandwich, not even liking them until in my 3os, but now it's a standard weekend breakfast. My tweaks: spinach and roasted red pepper, and herbs in the eggs, and thinly sliced cheese. I don't like the yolk and white tp be separate, so I mix them before frying to create sort of an omelet matrix.

1. Toast the bread.

2. Mix the eggs. I usually add herbes de Provence for great flavor. Heat a pan and add butter. When butter bubbles, pour in the eggs and let them set initially.

3. Push eggs inward to let liquid egg run out to sides, cooking it evenly. Once all liquid egg has run out to sides and been cooked, pick up pan, loosen egg, jiggle it back and forth, and then aggressively flip the whole caboodle to cook the other side.

4. Using a veggie peeler, slice thin shavings of sharp cheddar or whatever cheese we're using on top of the already browned side of eggs.

5. Put the pan lid on top of the pan. Shut off the heat, and let the residual heat melt the cheese on top the eggs while you set up the toast.

6. Pull toast from toaster. Cut into toast points. Top half the points with a few leaves of spinach.

7. Cut eggs into portions while still in pan, and slide out onto toast over spinach leaves, which will start to wilt.

8. Top each egg portion with a grind of fresh black pepper and sea salt, add a few roasted red pepper pieces and finish with top piece of toast. Viola!

Everything that Miko said, but top mine with sriracha for my ideal egg sandwich.

Very nice for an only-egg sandwich, but this carnivore would like some bacon or Jimmy Dean Sausage, if only a few crumbles on top. Colby Jack cheese is a nice touch, but how about some sliced Muenster, my favorite mellow cheese, and mellow not sharp is what's best with eggs for me... or you could just spread some cream cheese (I have a stash of the '33% Less Fat' American Neufchatel) on the toast. Lawry's Seasoned Salt & classic Black Pepper I support wholeheartedly, but anything more than a mere hint of Sriracha is too much for me*. As for the bread, the local stores have a wide variety of 'wide pan' breads reasonably priced including a very dark California Squaw Bread and a Sweet Hawaiian Bread that is not as aggressively sweet as King's. Both, when toasted, beat your usual english muffin or bagel at breakfast time.

*the bottle of Sriracha I bought a few months ago will probably last me the rest of my life - I need this, as long as it has a 'fine mist' setting.

Sriracha is second in volume only to the egg itself and the bread.

Runny yolks squick me out, but two thumbs up for the Lawry's seasoned salt. Also, I don't like the combination of mayo and cheese, just one or the other. If I go with cheese, I would leave the toast dry or buttered. If I go with mayo, I may go with thin sliced tomato or plain.

Oh, no, no, no, no, no.

Fresh good sliced bread - untoasted. White or wholewheat, but not full of seeds. Warburton's Toasty works well for this. Eggs over very easy so they're still nice and runny, black pepper. That is all. Sometimes I spread one slice of bread with a smear of tomato ketchup. If the bread is fresh enough, once you cut the sandwich in two, the yolk gives enough moisture that you don't need butter.

I have to add, though, that when I've tried this in the USA it's not been anywhere near as good as at home, because American bread is so very sweet compared with British bread, so it may well be that toasting the bread would take away some of that sweetness.

Okay, I recently learned a new (only to me) twist on the egg sandwich: beat the egg and cook in a super-thin omelet. Then plop a slice of cheese (and whatever filling) in the center and fold up the edges all around.

Essentially, you're making a one-egg omelet and folding it square, then putting it in your toast or bun. All the STUFF stays inside the egg, plus the egg melts the cheese while you're assembling it. AWESOME.

I like to put cream cheese on one piece of the toast, and hot sauce on the other. With an additional slice of cheese melted directly on the egg, placed there after flipping the egg. Then you assemble so the cream cheese side contacts bare egg and the melted, sliced cheese contacts the hot sauce.

I considered Lawry's but I decided a small amount of kosher salt over the cooking eggs, along with some freshly ground pepper, and Mrs. Dash seasoning, was a better choice.

Some very interesting variations here. I like Miko's especially, but with runny eggs.

Unless it's changed, the Original Lawry's Salt has MSG.

As for hot sauce, I like sriracha on hard boiled eggs, but not so much on fried eggs. Clancy's Fancy or Tobasco Chipotle are pretty awesome, though.

Can it really beat the legendary triple fried egg chili chutney sandwich?

Tell us more, kodama . . .

The mister sometimes toasts the bread, sometimes not. He uses cheddar cheese, salt and papper and once in a while there will be bacon!