Fried Egg Sandwiches with Homemade Sourdough Buns

Fried egg sandwiches, with ham, cheese, and baby spinach with toasted and buttered homemade sourdough buns. 

The buns for these breakfast sandwiches include a cup of sourdough starter, enough to give them a slightly tangy taste. 

These buns look somewhat like English muffins on the outside, but they are softer and less airy on the inside. 

I shaped these buns into balls, and then placed them on a cornmeal dusted baking sheet inside of English muffin rings. Next, I sprinkled the tops with more cornmeal, and topped them with an oiled baking sheet so that the tops would stay flattened while rising and baking. 

If you don't have English muffin rings.... 

If you don't have English muffin rings, you can simply shape them and bake them without the pan on top. They will probably take less baking time so start watching them at about the 20 minute mark. 

You can also use large circular cookie cutters if you have them. English muffin rings are 3 3/4 inches wide and 1 inch tall, so if you have any metal cookie cutters that size, you can try them. 

These sourdough buns would also be great for lunch sandwiches too. I split them in half, toasted them, and then topped them with tuna salad and some cheese, and then broiled them for open faced tuna melts. 

P.S. If you want to justify getting the rings, you can make these Cherry English Muffins, or these Japanese style soufflé pancakes. 

If you don't have a sourdough starter.... 

If you don't have a sourdough starter, the day before you make these buns, combine 4 ounces of water and 4 ounces of flour, along with a pinch of instant yeast and set aside for eight to 12 hours. You can use this in the place of the starter. 

These breakfast buns are "mixed method," in that they also contain yeast. This gives you the benefit of a slight sourdough flavor along with the reliability of using yeast. You can omit the instant yeast, but expect that your rising times will be longer and the sourdough flavor to be stronger. 

By the way, I also have a wonderful recipe for sourdough English muffins, another reason to get the English muffin rings. 

This week From Our Dinner Table is bringing you breakfast recipes. 

Breakfast Recipes

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• Chewy Granola Bars with Pecans and Cranberries by Hezzi-D's Books and Cooks
• Cinnamon Doughnut Muffins by Jolene's Recipe Journal
• Eggs Benedict Casserole by Cheese Curd In Paradise
• Family-Favorite Breakfast Tacos by Blogghetti
• Fried Egg Sandwiches with Homemade Sourdough Buns by Karen's Kitchen Stories
• Irish Ulster Fry Breakfast by Palatable Pastime
• Lemon Ricotta Pancakes with Candied Cranberries by Culinary Adventures with Camilla
• Mickey Mouse Waffles by Simply Inspired Meals
• Mushroom Swiss Bread Boats by A Kitchen Hoor's Adventures

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breakfast sandwich, eggs, sourdough

Breakfast

American

Yield: 8 SandwichesAuthor: Karen Kerr

Fried Egg Sandwiches with Homemade Sourdough Buns

ingredients

For the Sourdough Buns

• 3/4 cups (6 ounces/169 grams) water
• 1 cup (8 ounces by weight) active sourdough starter
• 2 tablespoons (1 ounce) unsalted butter
• 1 large egg
• 3 cups (12 3/4 ounces/360 grams) unbleached all purpose flour
• 1/2 cup dry milk
• 2 tablespoons sugar
• 1 1/2 teaspoons salt
• 2 1/4 teaspoons instant yeast
• Cornmeal for dusting

For the Sandwiches

• 8 buns
• Butter
• 8 eggs
• Salt and pepper
• 8 slices of ham or 16 slices of bacon
• 8 slices of cheese
• Handful of baby spinach or baby greens

instructions

To Make the Buns

1. In the bowl of a stand mixer, mix all of the dough ingredients together until the dough just comes together. You can also hand knead, but the dough will be slightly sticky. 
2. Turn the dough out onto a floured work surface and cover it with oiled plastic wrap. Let it rest for 30 to 40 minutes. 
3. Divide the dough into eight equal pieces and form each into a ball. Cover them with oiled plastic wrap and let them rest for 15 minutes. 
4. Sprinkle a rimmed baking sheet with cornmeal and spray 8 English muffin rings with spray oil. Set the rings on the pan. 
5. Press the dough balls to flatten them into 3 3/4 inch rounds. Place them in the English muffin rings and sprinkle the tops with more cornmeal. 
6. Spray the bottom of another rimmed baking sheet with spray oil and place it on top of the dough filled rings with the oiled side on the dough. 
7. Let rise for 30 to 60 minutes, until you can see them pushing up against the top pan. 
8. Meanwhile, heat the oven to 375 degrees F. 
9. Bake the buns, with the pan still on top, for 20 to 25 minutes, until lightly browned. 
10. Remove them from the oven and let them cool on the pan for 10 minutes. 
11. Remove the the rings and cool the buns on a wire rack. 

To Make the Sandwiches

1. Split the buns in half and toast them. You can butter them if you like as well.
2. Pan fry the eggs and ham (or bacon) in a large skillet (or two if you are making bacon) to your liking.
3. Place the cheese  on a bun half
4. Top with a piece of ham or two slices of bacon and place the eggs on top of the meat
5. Sprinkle the egg with salt and pepper
6. Top with the baby greens and place the other half of the bun on top. 

https://www.karenskitchenstories.com/2019/03/fried-egg-sandwiches-with-homemade.html

Karen's Kitchen Stories

Created using The Recipes Generator

This recipe was adapted from one of my King Arthur Flour catalogues.