One-Pan Egg Breakfast Sandwich (Print)

A satisfying breakfast with soft scrambled eggs cooked on toasted bread and melted cheese.

# Ingredients:

→ Eggs

01 - 3 large eggs
02 - 2 tablespoons whole milk
03 - Salt, to taste
04 - Black pepper, to taste

→ Bread

05 - 2 slices sturdy sandwich bread (such as sourdough or whole wheat)
06 - 1 tablespoon unsalted butter

→ Cheese & Toppings

07 - 2 slices cheddar cheese or preferred cheese
08 - 2 tablespoons chopped chives or green onions (optional)

# Instructions:

01 - Whisk together eggs, milk, salt, and pepper in a bowl until fully combined.
02 - Warm a large nonstick skillet over medium heat. Add butter and swirl to coat evenly. Place bread slices side by side in the skillet and toast for 1 to 2 minutes until the undersides are golden. Flip the slices.
03 - Pour the egg mixture directly over and around the bread slices in the pan. Let eggs begin to set for 10 to 15 seconds.
04 - Using a spatula, gently push eggs toward the edges of the bread, allowing uncooked egg to flow underneath.
05 - When eggs are mostly set but slightly moist, place a slice of cheese on each bread slice.
06 - Fold any excess cooked egg onto the bread slices using a spatula, then stack one slice atop the other to create a sandwich.
07 - Cook for an additional 1 to 2 minutes, pressing gently, until cheese melts and sandwich is golden and warmed through.
08 - Remove the sandwich from the skillet, cut in half if preferred, and garnish with chives or green onions. Serve immediately.

# Pro Tips:

01 -
  • Everything happens in one pan, so cleanup takes less time than brewing coffee.
  • The eggs cook directly on the bread, creating layers of flavor you dont get from assembly line sandwiches.
  • Its ready in thirteen minutes, which means you can make it even when youre already running late.
  • You control the texture, the cheese melt, and the degree of golden crispness without flipping anything twice.
02 -
  • If your heat is too high, the eggs will brown and toughen before they set, so keep it at medium and resist the urge to crank it up.
  • Flipping the bread before adding the eggs is essential because it gives you a toasted base that wont soak through when the wet egg hits.
  • Dont walk away during the egg pour, the first fifteen seconds determine whether you get soft folds or a scrambled mess stuck to the pan.
03 -
  • Use a nonstick skillet that is actually nonstick, because even a little sticking will tear the eggs and ruin the fold.
  • Let the cheese sit on the bread for a full thirty seconds before stacking so it gets soft enough to hold the sandwich together when you press it.
  • If you want extra richness, spread a thin layer of mayo or mustard on the toasted side of the bread before adding the eggs.
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