Fried Egg Tomato Panini

TL;DR

This fried egg panini can be enjoyed all day long. No matter if for breakfast, lunch, dinner or as a snack.

It was inspired by the Italian panini sold in those food carts in Northern Italy. I enjoyed them for breakfast just before we set out on our photo shooting day for Paul’s travel website.

Ingredient Notes

• Panini Bread — small ciabatta breads are best suited. French bread such as small baguettes is an alternative.
• Butter or Oil — To fry your eggs.
• Eggs — Regular chicken eggs, but try making this with duck eggs or quail eggs to switch up things.
• Tomato — sliced.
• Onion — chopped.
• Cheese Slices
• Salt & Black Pepper — to season both the eggs and the panini.

Process Overview

Paul helped me shoot the panini recipe.

Step 1

Heat butter or oil in a pan, crack 2 eggs in and break the yolk, season with salt and pepper. Fry eggs on both sides.

Place cooked eggs on a cutting board and cut that first in half and then quarter, but you should be left with a larger center slice. Keep aside.

Step 2

Assemble the panini. Spread some chopped onions and sliced tomatoes over the bottom panini bread side. Season with salt and pepper.

Break the cheese slice in half and spread the two halves over the tomato.

Step 3

Arrange the cut fried egg pieces over the tomato slices. 1 fried egg half per panini bread. Close the panini with the other bread half.

Step 4

Toast the panini in the panini press or over the stovetop with the help of two pans.

If you do the stovetop method, keep a pan on the heat with the panini in it and gently press down with another second pan or flat clean cooking utensil. Turn the panini and repeat.

Serve hot.

📖 Recipe

Fried Egg Tomato Panini

Panini with an egg tomato onion fried egg filling and toasted crisp. Make this your breakfast, lunch, or dinner.

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Course: Breakfast, Main Course, Sandwich, Snack

Cuisine: Italian

Prep Time: 10 minutes minutes

Cook Time: 16 minutes minutes

Total Time: 26 minutes minutes

Servings: 4 panini

Calories: 729kcal

Instructions

• Heat up a frying pan with butter or oil and crack in 2 eggs. Break the yolk, season with salt and pepper and fry the eggs. Flip them once they are cooked on one side and cook on the other side until done. Repeat the process with the second batch of eggs.

  1 Tablespoon Butter, 4 Eggs, Pinch Salt, Pinch Black Pepper

• Place your cooked eggs on a cutting board to cut in the center in half, and then slice that half further into a slice that will fit into your panini. Keep aside.

• Arrange on the bottom half of your panini bread some chopped onions and sliced tomatoes. Season with a pinch of salt and pepper.

  4 Panini Bread, ½ Large Tomato, ½ Large Onion, Pinch Salt, Pinch Black Pepper

• Cut your cheese slices in half and layer them overlapping on the tomato.

  4 Slices Cheese

• Then follows the egg layer. Arrange 1 large egg layer, and the small one, over the cheese.

• Close your panini bread.

• Press the panini crispy in a panini press or over the stove top. For the stove top method, heat a pan and place the panini into the pan. Once the pan appears to be hot, place another clean flat pan over the panini and press down. Fry crispy light brown. Flip the panini and repeat the process.

• Repeat the process with all panini, Serve hot with a dipping sauce or without a sauce.

Nutrition

Nutrition Facts

Fried Egg Tomato Panini

Amount Per Serving

Calories 729
Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 9g45%

Trans Fat 0.1g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 199mg66%

Sodium 1372mg57%

Potassium 164mg5%

Carbohydrates 109g36%

Fiber 3g12%

Sugar 2g2%

Protein 32g64%

Vitamin A 796IU16%

Vitamin C 5mg6%

Calcium 230mg23%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Serving

You can make your fried egg panini for breakfast, brunch, lunch, dinner or as a snack anytime of the day.

I recommend toasting them and serving the panini right away with a dipping sauce of your choice.

Ketchup, mayonnaise, or mixed simple dipping sauces are great with these panini, such as my mayochup or mayocue.

If you are enjoying these for lunch at home or at work, make a simple shredded side dish salad to serve alongside your panini. Shredded salads with a vinegar-based dressing balance out the flavors.

Storing

If you have leftovers or are preparing your egg panini to take to work, keep them in rectangular glass containers.

These glass containers can be heated up in the microwave and stored in the fridge. This helps keep your refrigerator clean and organized.

You can keep the panini in your refrigerator for 3–4 days.