Easy Paleo Crusty Egg Sandwich


When I was in college, I dated this guy who was AWESOME at making egg sandwiches. You know how when you reflect back upon someone in your past, and you only think about the good things? When I am thinking of this particular dude, the only decency I can consistently work up is his extreme talent for egg sandwiches. Clearly, it was NOT meant to be.

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His secret ingredients were high quality butter and potato flour bread, but…and this just blew my mind…but the absolute secret to getting a runny-on-the-inside but crispy-on-the-outside over easy egg every. single. time. was to heat the pan and butter up incredibly hot on a cast iron skillet. No joke, this kid didn’t wash his clothes for weeks on end and didn’t bother to put sheets on his bed half the time, but he owned a cast iron pan, which he used only to cook his eggs.  #ican’t. (Where do I find these people?)

I like to think that I walked away from that relationship with the power of egg-cellent cooking skills. (Ha! Get it?!) No, but really, during those months, I learned how valuable the basics were, and how simple ingredients can create a fabulous meal, often when you are in a pinch for time. 

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When I went paleo, I thought my egg sandwich-eating days were over. An egg outside of an egg sandwich is just an egg. And swapping bread for lettuce? It just doesn’t work in this case. Nope. Huh uh. Not happening. 

But then I realized that en egg sandwich can be made with paleo bread. Ummmm, duh. It literally took me a year to realize this, and then another 6 months to discover the best type of paleo-friendly bread for a quick and easy egg sandwich. Trust me on this one, I think I tested out all of the ridiculous $8/loaf breads in the paleo bread aisle. Save your taste buds and your wallets, take my advice here. 

Like I mentioned before, frying an over-easy egg has the best results when fried in a super hot, cast iron pan. Its essential that you heat the butter in a heavy-bottomed pan, if not cast-iron, and make sure the butter is shimmering before you add the egg. (If the butter is popping and crackling, it is already too hot.)

The quality of ingredients really matters for this go-to. Since an egg sandwich essentially has 3 main ingredients (that’s it!), they all need to be high quality, since that is where the flavor is going to come from. If you buy high quality ingredients, then there’s no need to add any additional seasonings besides some salt and pepper.

Kerrygold butter is my favorite; it has a great taste, and comes from organic, hormone-free, pasture raised, grass-fed cows in Ireland. The flavor is really incredible, especially when paired with eggs. Your eggs should be fresh, organic, and if possible, purchased from a Farmer’s Market or your local co-op. These types of eggs have such a bright, robust flavor, and the color of the yolk is really something. Personally, I adore the bread from Against the Grain, but feel free to swap out your own personal favorite. (And no, I am not paid to endorse this product- its just that good.)


paleo egg sandwich

Makes 1 sandwich

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  • 1 egg
  • 2 tbsp. Butter
  • 1 4-inch piece of Against the Grain Baguette (sliced in half), or 2 slices of your favorite grain-free bread
  • Salt and pepper to taste
  1. Heat your cast iron or heavy-bottomed pan on medium-high heat. Add butter and let melt.
  2. Once butter is melted, add bread pieces face-down into butter. Toast bread in butter for about 3-4 minutes until light brown and crusty.
  3. Remove bread and set aside.
  4. Crack egg into plan, being careful not to break the yolk.
  5. Fry the egg for about 4 minutes until edges are crispy, and yolk is slightly firm but still wobbly. Season with salt and pepper.
  6. Using a spatula, remove egg from pan, and place in between bread pieces. Serve and enjoy!

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