Cooking With Confidence
breakfast sandwich
Happy Mornings
by Nick

Apple Butter Breakfast Sandwich

Sometimes an idea for a dish smacks me across the face and I can’t shake it until I make it. Even if I think that it might be an awful idea.

That happened with this sandwich. I was pretty certain that it wouldn’t work and that it would taste weird. But I just couldn’t not make it.

Turns out that my stubbornness paid off for once because it was one of the best sandwiches I’ve made. Only three ingredients needed!

2 sandwiches
Prep Time
Total Time

Just a moment please...

Apple Butter Breakfast Sandwich


  • 4 slices of good sandwich bread, toasted
  • Bacon, 3 strips per sandwich is good
  • 4 eggs, over easy
  • Butter, to cook the eggs
  • Apple butter, for sandwich
  • Salt and pepper
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1) Cook bacon.  I like to cook it on a wire rack in the oven at 350 degrees for about 20 minutes until it's really crispy.

2) Toast bread and slather with apple butter.

3) Top with bacon.

4) Add a teaspoon of butter to a non stick skillet over medium high heat.

5) Once melted and bubbling, add two eggs.  Cook for a few minutes on side one and then flip.

6) Cook for a few seconds on side two and top sandwich with eggs.

7) Eat immediately!

Three Ingredients

There are really only three ingredients to this bad boy besides bread. One of them you just buy unless you feel like making your own apple butter.

So that leaves us with bacon and eggs to cook. So let’s make sure to do them right.

The best way to cook bacon, in my opinion, is in the oven, on a wire rack over a sheet pan at around 350 degrees.


The right way to cook bacon.

Add a good amount of fresh ground pepper to the bacon and let these cook for about 20 minutes or until they are nice and crispy.

The benefit of cooking the bacon this way is that it stays really nice and straight and the grease drips away from the bacon as it cooks which makes it really crispy.

It’s bacon perfection.


Crispy and perfect.

The Apple Butter

Apple butter isn’t a very common ingredient, but there are a few different kinds in the store normally. You can find it in the jelly section and be sure to look at the ingredients in your apple butter.

Good apple butter will contain exactly two ingredients:

– Apples
– Apple juice or concentrate

Don’t get anything with added sugar or high fructose corn syrup. It’ll be too sweet. Just get the real stuff even if it costs an extra buck or two. Completely worth it.

apple butter

Get the good stuff.

Once your bread is toasted you can slather one side with a good amount of the apple butter.

It’s pretty hard to over-do it so do a nice thick layer.


Healthy butter!

Then pile on that nice crispy bacon right on top of the apple butter.

Three strips should do the trick.

bacon added

A bacon layer never hurts.

The Eggs

Anytime I’m putting eggs on a sandwich, I always cook them the same way: fried over-easy. There’s really no other way to make them in my opinion.

Assuming you have a decent non-stick pan, just add about a teaspoon of butter to it over medium-high heat. Once the butter is melted and bubbling, crack in a few eggs and let them cook on side one for a minute or two.

eggs frying

Use real butter. Not apple butter.

The whites should be mostly cooked before flipping them. Once you flip them, cook them for only 15-20 seconds on side two or you’ll run the risk of over-cooking the eggs which is possibly the worst thing in the world.

Then add your eggs right on top of the bacon. Two eggs per sandwich. Don’t wuss out and just use one.



I like to cut my sandwich in half which makes it easier to eat and prettier to photograph.

runny egg


There’s something really wonderful about the slightly sweet apple butter flavor, the crispy salty bacon, and the creamy egg.

It’s seriously one of the best breakfast sandwiches I’ve had.

Sometimes a few ingredients is all it takes.

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9 comments on “Apple Butter Breakfast Sandwich

  1. Those eggs look perfectly cooked. I am jealous!

    I have such a hard time with over easy eggs because I want the whites fully cooked and the yolk still runny. I always seem to end up with either gooey whites or semi-solid yolk. I guess I'll just have to keep practicing for that perfect balance.

    1. I finally learned how to make them once I got my 12" cast iron skillet. I fry up some bacon in there first and save the grease. Then crack an egg in there. As soon as the whites set so that you can flip it, flip it over then cook for 30 seconds to a minute more. The bigger skillet is a must since you need the room to maneuver (unless you are talented at this – I am not). You also need to make sure you have enough fat in the pan so that it doesn't stick. It should lift up easily. For some reason I never could do it on my "nonstick" pans that I had because it stuck, but it's super easy in the cast iron.

      1. I learned how to make eggs in a cast iron skillet also! These days I do the nonstick thing though.

        Tammy, I frequently use the poke test to see if my eggs are done. After I flip them, just lightly poke around the white. You should be able to tell when it's set and then pull them right away. The whites should set 30-60 seconds before the yolk does.

        1. If you don't want to flip the eggs.. a tablespoon of water and a large lid.. this will steam the whites and keep the yokes perfect…. and not worries about breaking it on flipping!

  2. Love the idea! I make a breakfast sandwich that many think is weird. It's simply a fried egg, a piece of cheese (cheddar or pepper jack work well), and spicy hot bread and butter pickles. I usually use toasted wheat bread. YUM!

  3. There really is NOTHING worse than an overcooked egg. I have my own backyard chickens and I hate to waste their eggs but if one gets overcooked it goes in the garbage.

    We have a strange breakfast sandwich that is always i hit if I can get newbies to try it:

    Toasted ww or nutty bread, egg- perfectly cooked, peanut butter. So delish!

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