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Egg Sandwich
A simple, foolproof
egg sandwich
with runny yolks and perfectly crisped, butter-soaked bread that holds up without getting soggy.
5
from 1 vote
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Course:
Breakfast, Brunch
Cuisine:
American
Keyword:
Best egg sandwich recipe, Boiled egg sandwich, Egg sandwich near me, Egg sandwich recipe, Egg sandwich recipe breakfast, Fried egg sandwich, Healthy egg sandwich, Simple egg sandwich recipe
Prep Time:
2
minutes
minutes
Cook Time:
3
minutes
minutes
Total Time:
5
minutes
minutes
Servings:
1
sandwich
Calories:
350
kcal
Cost:
$2
Equipment
1 Non-stick or cast-iron skillet
(Preheat over medium-low heat)
1 Thin spatula
(To slide and transfer eggs)
2 Small bowls
(For cracking and seasoning eggs)
2 Bread toaster (or skillet)
(Can toast in the same pan)
1 Knife
(For slicing cheese and optional add-ins)
Ingredients
▢
2
Large eggs
- Room temperature if possible
▢
2
slices
Bread
- White sourdough, or whole grain
▢
1
tablespoon
Butter Divided
- ½ tablespoon for bread, ½ tablespoon for pan
▢
1
slice
Sharp cheddar
- Or cheese of choice
▢
to taste
Salt & pepper
- Freshly ground
Instructions
Gather all ingredients and preheat the skillet properly
Butter the slices and toast until golden and crispy
Gently cook eggs until whites set and yolks stay runny
Layer cheese and eggs between toasted bread and serve
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving:
200
g
|
Calories:
350
kcal
(18%)
|
Carbohydrates:
30
g
(10%)
|
Protein:
18
g
(36%)
|
Fat:
18
g
(28%)
|
Saturated Fat:
9
g
(56%)
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
0.5
g
|
Cholesterol:
370
mg
(123%)
|
Sodium:
700
mg
(30%)
|
Potassium:
300
mg
(9%)
|
Fiber:
2
g
(8%)
|
Sugar:
3
g
(3%)
|
Vitamin A:
800
IU
(16%)
|
Vitamin C:
0.2
mg
|
Calcium:
201
mg
(20%)
|
Iron:
2
mg
(11%)
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