One-Pan Egg Sandwich
Robin Donovan
A good breakfast doesn’t have to take all morning. This One-Pan Fried Egg Breakfast Sandwich comes together in minutes and delivers everything you want: crispy buttery bread, fluffy eggs, melty cheese, and a little hit of salt and pepper. It’s easy, fast, and worth getting out of bed for.
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
- Heat 1 tablespoon butter in a nonstick pan over medium heat.
- Place the bread slices in the pan and toast for 1 to 2 minutes per side until golden. Remove and set aside.
- In a bowl, whisk the eggs with milk, salt, and black pepper.
- Melt the remaining 1 tablespoon butter in the same pan.
- Pour the eggs into the pan and let them cook undisturbed for 1 minute.
- Place the toasted bread slices directly on top of the eggs (one for each section).
- Once the eggs are mostly set, flip the entire egg-toast layer using a spatula.
- Place a slice of cheese on each piece of bread and let it melt for 1 minute.
- Fold the egg edges in and press the sandwich together.
- Cut in half and serve hot.
- Add hot sauce, avocado, or crispy bacon for extra flavor.
Notes
1. If you like a little extra crunch, you can spread a thin layer of mayonnaise or butter on the outside of the bread before toasting.
2. Add cooked bacon, avocado slices, or spinach for a heartier sandwich.
3. These sandwiches are best eaten fresh, but you can refrigerate them for up to 1 day and reheat in a skillet or microwave.
Nutrition
Calories: 618kcalCarbohydrates: 29gProtein: 31gFat: 42gSaturated Fat: 21gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 415mgSodium: 1180mgPotassium: 273mgFiber: 2gSugar: 4gVitamin A: 1413IUVitamin C: 0.1mgCalcium: 538mgIron: 4mg
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