Bacon and Tomato Fried Egg Sandwiches with Horseradish Mayo Recipe -
Bacon and Tomato Fried Egg Sandwiches with Horseradish Mayo Recipe
  • READY IN 28 mins

Bacon and Tomato Fried Egg Sandwiches with Horseradish Mayo

Recipe by  

"Breakfast sandwiches with bacon, eggs over easy, cheese and tomato get an extra kick with horseradish mayo."

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Ingredients Edit and Save

Original recipe makes 4 sandwiches Change Servings
  • PREP

    20 mins
  • COOK

    8 mins

    28 mins


  1. Cook bacon until crisp in a large skillet. Remove and drain on paper towels. Reserve 2 tablespoons bacon drippings in skillet.
  2. Break eggs into skillet with bacon drippings. Sprinkle with salt and pepper. Reduce heat to low; cook eggs for 3 to 4 minutes or until whites are completely set and yolks start to thicken. When whites are set, turn eggs over and cook 1 minute more.
  3. [Cleaning tip: Once the stove top is cool, wipe up any oil splatters with Clorox® Disinfecting Wipes*. Rinse hands once complete.]
  4. Place 4 slices of bread on a cutting board. Top with cheese, tomato slices, bacon, and fried eggs. Spread the remaining four bread slices with mayonnaise mixture; place on sandwiches.
  5. For Horseradish Mayo: Combine mayonnaise, horseradish, lemon juice, and garlic powder in a small bowl; set aside until ready to use.
Kitchen-Friendly View


  • Variations:
  • Chipotle Mayo: Stir together 1/2 cup mayonnaise with 2 teaspoons chopped canned chipotle in adobo sauce.
  • Basil Mayo: Stir together 1/2 cup mayonnaise with 1 tablespoons snipped fresh basil, 1 teaspoon lemon juice and dash of salt.
  • Pesto Mayo: Stir together 1/2 cup mayonnaise with 2 tablespoons basil pesto.
  • *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.

Reviews More Reviews

Oct 01, 2014

Wow - now this is an egg sandwich! My husband could live on these every morning and this was a nice way to change it up a bit. I opted for sourdough bread as that's what I had on hand. But no matter what type of bread you use it's bound to be good. I opted to use the "Basil-Mayo" variation which proved to be a nice compliment to the tomatoes. This made for a great breakfast, but honestly I would eat this any time of day!

Oct 20, 2014

Have been making these for years. My favorite is to use cheddar and fresh sourdough. On chilly days, after putting the sandwich together, I put it back in the pan to toast the bread and melt the cheese. **UPDATE** 10/21/14 I used the dressing on thin sliced roast beef (warmed) on toasted spiral rye bread, with melted sharp cheddar. Oh em gee!!!! Delish!!


6 Ratings

Jun 06, 2014

This is delicious! It's a little time consuming for breakfast but makes a good weekend breakfast or maybe a better lunch or dinner. You WILL have garlic breath after eating this :)

Aug 04, 2013

I used the basil mayonnaise option which took this sandwich outside-the-box. The basil was such a a nice complement that the next time, I'll just use plain mayo and layer fresh basil leaves on top of the tomatoes. It is decadent, so this isn't something I'd have often, but it was a good Sunday breakfast treat.

Feb 16, 2014

Nothing gourmet about this recipe but sure fits the bill for a hearty weekend breakfast. Simple to make with common ingredients. I love the variations possible in the sauce. We used American cheese but any cheese would be delicious. We baked the bacon and served open face to make it more caloric-friendly.

Nov 18, 2013

Egg sandwich with all the fixin's - just the way I like it! The horseradish mayo was a nice addition. I served this on a toasted Slimwich® for a delicious, filling breakfast.


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  • Calories
  • 651 kcal
  • 33%
  • Carbohydrates
  • 28.4 g
  • 9%
  • Cholesterol
  • 237 mg
  • 79%
  • Fat
  • 47.6 g
  • 73%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 28 g
  • 56%
  • Sodium
  • 1167 mg
  • 47%

* Percent Daily Values are based on a 2,000 calorie diet.

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