Fried Egg Sandwich Restaurants in Sattelgrat
The best places in Sattelgrat to eat Fried Egg Sandwich. Our interactive map features all restaurants around Sattelgrat who offer this dish to eat out or take away.
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This is a list of all the eateries where you can order Fried Egg Sandwich or dine out.
4
Menu
Table booking
4
Menu
Table booking
City: Sattelgrat, Unterer Mooserweg 7, 6580 Sankt Anton am Arlberg, Sattelgrat, Austria
"Very nice restaurant and after-ski. super service and very well located, directly opposite the moosewirt (but noice-reduced :"
![Fried Egg Sandwich Fried Egg Sandwich](https://img.menulist.menu/storage/media/dishes_main/74808327/conversions/dish_thumbnail.jpg)
Fried Egg Sandwich
You can find Fried Egg Sandwich in Restaurants.
We help you find a restaurant in your area where it tastes best.
Price
The Average price for Fried Egg Sandwich is:
$2.8
Ingredients
![Ketchup Ketchup](https://img.menulist.menu/storage/media/ingredients/82197806/conversions/ingredient_thumbnail.jpg)
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Ketchup
- Qty. 1 tablespoon (17g)
![Chipotle in adobo Chipotle in adobo](https://img.menulist.menu/storage/media/ingredients/82091027/conversions/ingredient_thumbnail.jpg)
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Chipotle in adobo
- Qty. 0.5 teaspoon (1g)
![Sourdough Bread Sourdough Bread](https://img.menulist.menu/storage/media/ingredients/81783916/conversions/ingredient_thumbnail.jpg)
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Sourdough Bread
- Qty. 2 slices (278g)
![Cheddar Cheddar](https://img.menulist.menu/storage/media/ingredients/82174449/conversions/ingredient_thumbnail.jpg)
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Cheddar
- Qty. 2 slices (56g)
![Unsalted butter Unsalted butter](https://img.menulist.menu/storage/media/ingredients/82355297/conversions/ingredient_thumbnail.jpg)
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Unsalted butter
- Qty. 1 tablespoon (14g)
![Bacon Bacon](https://img.menulist.menu/storage/media/ingredients/82229825/conversions/ingredient_thumbnail.jpg)
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Bacon
- Qty. 1 slice (29g)
![Egg Egg](https://img.menulist.menu/storage/media/ingredients/82367811/conversions/ingredient_thumbnail.jpg)
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Egg
- Qty. 1 unit (43g)
Feedback
These reviews refer only to the mentioned ingredients.