Fried Egg Sandwiches With 'Nduja Mayo and Broccoli Rabe Recipe

Spicy, tangy 'nduja mayonnaise and garlicky broccoli rabe are the keys to one of the best breakfast sandwiches you've never had.

Photograph: Vicky Wasik

Why It Works

  • The pleasant bitterness of sautéed broccoli complements the salty, funky, spicy tang of 'nduja, and offsets the double dose of eggy richness from the fried eggs and mayonnaise.
  • 'Nduja mayonnaise gives fried egg breakfast sandwiches meaty richness without the need for cooking breakfast meats like bacon or sausage.
  • Basting the eggs with hot fat allows them to cook and crisp on the outside in record time while keeping the yolks runny.

A great breakfast sandwich can really set the tone for a solid weekend, but making them yourself can sometimes feel like a bit of an ordeal. Cooking bacon or sausage for an egg sandwich isn't hard, but I don't always want to start a lazy weekend morning by dodging bacon grease splatters and then dealing with the cleanup (including properly disposing of the fat). I often end up going meatless with the homemade egg sandwich, or I take a quick walk to the breakfast street cart at the end of my block for a no-cleanup B.E.C. (for the uninitiated, that stands for Bacon, Egg, and Cheese).

That was until I started making 'nduja mayo and slathering it on my breakfast sandwiches. The salume's soft, spreadable texture and funky, porky flavor makes it perfect for folding into mayonnaise, giving it meaty richness with background heat from floral Calabrian chilies. It's spicy mayo and sausage, combined. I am a firm believer that mayonnaise makes all breakfast sandwiches better, and this 'nduja mayo is the perfect breakfast sandwich condiment.

To offset the double dose of egg yolk and overall richness of this sandwich, I turn to garlicky sautéed broccoli rabe; I often have leftover rabe kicking around in my fridge. The bitter greens are the perfect foil for the creamy mayo and runny fried egg yolk. Plus, sneaking some vegetables into a breakfast sandwich is a clear win in my book.

Recipe Facts

Active: 10 mins
Total: 10 mins
Serves: 2 sandwiches

Rate & Comment


  • 2 sesame seed buns or English muffins, split and toasted

  • 1/4 cup (60g; 60ml) 'nduja mayonnaise

  • 1 cup (8 ounces; 225g) sautéed broccoli rabe, roughly chopped and warmed through

  • 1 tablespoon (15ml) vegetable oil

  • 2 large eggs

  • Kosher salt and freshly cracked pepper

  • 1 tablespoon (15g) unsalted butter (see notes)


  1. Lay toasted buns on work surface, and spread 'nduja mayonnaise evenly on top and bottom halves. Using a slotted spoon or tongs to drain off excess moisture, evenly divide broccoli rabe between bottom bun halves. Set aside.

  2. In a 10-inch cast iron, carbon steel, or nonstick skillet, heat oil over medium-high heat until shimmering. (A small drop of water dropped into it should immediately sizzle.) Carefully break eggs into hot oil, dropping them from right above the surface to prevent hot oil from splashing. Season with salt and pepper.

  3. Slide eggs to back of skillet, opposite handle, and add butter to front of skillet. Once butter has melted and begun to foam, hold skillet handle, and tilt skillet towards you so butter-oil mixture pools near base of handle. Using a spoon, baste eggs with hot fat, aiming at the uncooked portions of the egg whites and avoiding the yolk. Continue basting until eggs are puffy and cooked, 45 seconds to 1 minute. Using a spatula, transfer one egg to each bottom bun half, carefully laying them on top of broccoli rabe. Close sandwiches with top bun halves, and serve immediately.

Special equipment

Cast iron, carbon steel, or nonstick skillet; flexible spatula


If you would like to keep this recipe dairy-free, omit the butter and add 1 additional tablespoon (15ml) vegetable oil to the skillet at the beginning when frying the eggs.

Make-Ahead and Storage

Fried egg sandwiches are best enjoyed right away.

This Recipe Appears In

Nutrition Facts (per serving)
449 Calories
27g Fat
30g Carbs
22g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 449
% Daily Value*
Total Fat 27g 35%
Saturated Fat 8g 39%
Cholesterol 306mg 102%
Sodium 923mg 40%
Total Carbohydrate 30g 11%
Dietary Fiber 5g 17%
Total Sugars 1g
Protein 22g
Vitamin C 23mg 114%
Calcium 214mg 16%
Iron 5mg 29%
Potassium 462mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)