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Crispy-Chicken and Egg Sandwich

  • prep: 35 mins
    total time: 35 mins
  • servings: 4
Photography: Andrew Purcell




  • 1/4 cup mayonnaise
  • 1 small garlic clove, grated with zester
  • 2 teaspoons grated lemon zest plus 2 tablespoons juice
  • Coarse salt and pepper
  • 4 slices rustic bread, toasted
  • 4 bone-in, skin-on chicken thighs
  • 1 teaspoon olive oil
  • 4 large eggs
  • 1 tomato, sliced
  • 1/2 cup fresh parsley


  1. Step 1

    In a small bowl, combine mayonnaise, garlic, and lemon zest. Season with salt and pepper. Spread on bread. With a paring knife, cut the bone out of each chicken thigh, keeping skin intact.

  2. Step 2

    In a large nonstick skillet, heat oil over medium-high. Season chicken and cook, skin side down, until skin is golden brown, about 6 minutes. Flip and cook until chicken is cooked through, about 4 minutes. Transfer chicken to a plate and drizzle with lemon juice.

  3. Step 3

    Reduce heat to medium and add eggs to skillet. Season and cook until whites are set and yolks are runny, about 3 minutes.

  4. Step 4

    Assemble sandwiches with bread, tomato, chicken, egg, and parsley.

Everyday Food, October 2013