New This Month

Crispy-Chicken and Egg Sandwich

Breakfast, lunch, or dinner? You decide! Get cracking on this easy chicken-and-egg sandwich that makes a great meal from morning to night.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Andrew Purcell

Source: Everyday Food, October 2013


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

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

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