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Close-up of a High Protein Egg Sandwich showing the texture of the crispy egg whites and the creamy orange chipotle aioli.

High Protein Egg Sandwich with Chipotle Aioli and Sourdough

This High Protein Egg Sandwich features two fried eggs with runny yolks, melted sharp cheddar, and smoky chipotle aioli on toasted sourdough. A gourmet, protein-packed breakfast that is ready in under 15 minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 1 sandwich
Course: Breakfast, Lunch
Cuisine: American
Calories: 545
Ingredients Equipment Method Notes

Ingredients
  

Sandwich Components
  • 1 whole Sourdough Bun Sliced and toasted
  • 2 large Eggs Fresh, room temperature
  • 1 slice (28g) Sharp Cheddar Cheese Aged for better flavor
  • 1 tbsp (15ml) Avocado Oil For frying
  • 1/4 cup (10g) Fresh Arugula Packed
  • 2 slices Red Tomato Ripe beefsteak
  • 1 tbsp (15ml) Chipotle Aioli Creamy orange-tinted
  • 1 pinch Coarse Sea Salt To taste
  • 1 pinch Cracked Black Pepper Freshly ground

Equipment

  • 1 Cast Iron Skillet or Non-stick Pan Essential for getting crispy egg edges.
  • 1 Toaster or Griddle For charring the sourdough bun.

Method
 

Preparation
  1. Heat a dry skillet over medium heat. Place sourdough bun halves cut-side down and toast until golden-brown with slightly charred edges. Remove and set aside.
  2. Spread chipotle aioli on the bottom bun. Layer with tomato slices and fresh arugula.
  3. Add oil to the skillet over medium-high heat. Once shimmering, crack eggs into the pan. Cook until edges are crispy and lacy (about 1 minute).
  4. Place cheddar cheese over the eggs. Cover with a lid for 30 seconds until melted and gooey. Keep the yolks runny.
  5. Slide the cheese-covered eggs onto the prepared bottom bun. Season with coarse sea salt and cracked black pepper. Top with the remaining bun half.

Notes

Use a high-smoke point oil like avocado oil to get the best lacy edges without burning.
For a lower calorie version, use a light mayo base for the chipotle aioli.