I love how this One-Pan Egg Sandwich brings together buttery toast, crisp-edged eggs, and gooey melted cheese without trashing the whole kitchen. It’s simple, it’s fast, and it’s the kind of meal that feels just right whether it’s a busy weekday morning or a slow weekend.
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Eggs are a safety net in my house. Scrambled, boiled, poached — it doesn't matter. No matter how long it's been since I've made it to the grocery store, we always have eggs. And that means, we're always just a few minutes away from a delicious meal. This fried egg sandwich is a perfect example—it's reliable, flexible, and just as good for dinner as it is for breakfast or brunch.
Change the cheese, use fancy bread, pile on bacon, pickled jalapeño peppers, or hot sauce if you want, but the bones of it stay the same. One pan, one solid sandwich, and you're good to go.
If you’re the type to overthink breakfast, this sandwich is a reminder not to. Serve it with some fruit, a black coffee, maybe a handful of chips if you’re feeling reckless.
Ingredients You Need
Most of what you need to make a One-Pan Fried Egg Breakfast Sandwich is probably already sitting in your kitchen. Here’s what you’ll need:
- Eggs: The foundation. Go for large or extra-large eggs if you can, they hold the sandwich together better. And here's a handy tip: Jumbo eggs are often cheapter than large eggs since they're bigger than what most recipes call for—but that doesn't matter for this type of recipe, so grab them if you see a deal.
- Bread: White, wheat, sourdough—use whatever you have. Sourdough gives a nice extra crunch.
- Butter: Adds that golden, crispy edge to the bread and keeps the eggs from sticking.
- Salt: Fried eggs need a good size sprinkle of salt imho.
- Black Pepper: A little bite to cut through the richness.
- Cheese: Cheddar, Swiss, or American all melt well. Pick your favorite.
- Milk: Helps make the eggs a little fluffy and adds creamy flavor.
- Optional: Pickled jalapeño slices, sun-dried tomatoes, crispy bacon, or your favorite hot sauce.
How To Make a One-Pan Breakfast Egg Sandwich
Despite looking like you put in some effort, this sandwich comes together fast. Here’s the basic rundown:
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- Toast the bread: Melt butter in a pan and toast the bread slices until golden on both sides. Set them aside.
- Cook the eggs: Beat the eggs with milk, salt, and pepper. Melt more butter in the same pan and pour in the eggs.
- Lay Down the Bread: While the eggs are just setting, press the toasted bread slices gently into the eggs.
- Flip and Melt the Cheese: Flip the whole thing carefully, lay cheese slices on top of each bread piece, and let them melt.
- Fold and Finish: Fold the edges of the eggs into the sandwiches, press them closed, and let everything stick together in the pan for a minute.
- Serve: Cut in half and eat immediately while it’s still hot and messy and perfect.
Expert Tips for Success
This egg sandwich recipe is straightforward, but there are a few tricks that make it even better:
- Use a non-stick pan so you don’t have to make it easy to flip.
- Press the sandwiches down after flipping to get a little extra crisp on the outside.
- Don’t overcook the eggs—pull them while they’re still a little soft for the best texture.
- Slice the sandwich before serving. It’s easier to handle and the cheese stretches in a way that makes it hard not to admire your work.
More Ways to Enjoy Egg Sandwiches
An egg is one of the most versatile things you can throw into a sandwich—you can scramble it, fry it, poach it, or make it into an omelet before before putting it between two slices of your favorite bread. But it doesn’t have to stop there. You can also use this one-pan method to upgrade dishes like Breakfast Quesadillas with Eggs and Cheese or Breakfast Tacos—because they're technically sandwiches, too, right? [Insert heated debate about “what is a sandwich?”
If you want to get even more ways to combine eggs with the sandwiches you love, fill a Banh Mi with scrambled eggs, top a round of flatbread with pan-fried cheesy eggs, or pop a sunnyside-up egg on top of your burger patty.
One-Pan Egg Sandwich
Robin Donovan
Ingredients
- 4 large eggs
- 4 slices bread white, whole wheat, or sourdough
- 2 tablespoons butter divided
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 4 slices cheese cheddar, Swiss, or American
- 2 tablespoons milk
- ½ teaspoon hot sauce optional
Instructions
- Toast the Bread
- Melt 1 tablespoon of butter in a non-stick pan over medium heat.
- Add the bread slices and toast them for about 1 to 2 minutes per side until they are golden brown.
- Remove the bread from the pan and set aside.
- Cook the Eggs
- Crack the eggs into a bowl. Add milk, sea salt, and black pepper, and whisk until combined.
- Melt the remaining 1 tablespoon butter in the same pan.
- Pour the eggs into the pan and let them cook without stirring for about 1 minute.
- Build the Sandwich
- Place a slice of the toasted bread on top of each section of the eggs while they are still a little wet.
- Let the eggs finish setting, then carefully flip the entire layer so the bread is facing down.
- Melt the Cheese
- Place a slice of cheese on top of each piece of bread.
- Cook for about 1 minute to let the cheese melt.
- Fold and Serve
- Fold the edges of the eggs inward to form a neat sandwich.
- Press the two sides together gently.
- Cut the sandwiches in half and serve hot with optional hot sauce or your favorite toppings.
