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Scrambled Egg Sandwich

    scrambled egg sandwich

    Get back to basics with a scrambled egg sandwich and start your morning off with a beloved brunch and breakfast classic!

    Silky, creamy eggs are layered with your choice of toppings (anything goes!) and sandwiched between two perfectly toasted and buttered slices of bread for a wholesome and delicious morning meal that will never go out of style. It’s easy, versatile, adaptable to every palate and comes together with kitchen staples, so no special trips to the store are required. 

    Scrambled egg sandwiches can be as complex or simple as you want them to be, so they’re great for a broad range of brunch and breakfast scenarios.

    They can be piled up with crispy bacon, fancy cheese, and artisanal bread for intimate brunch gatherings or kept simple with a smear of butter and a slice of cheddar for larger gatherings with a laid-back atmosphere. You could even lay all the sandwich components out buffet-style with a variety of filling options so guests can build their ideal brunch sandwich!

    scrambled egg sandwich

    The beauty of a scrambled egg sandwich is its simplicity, so take extra care when scrambling the eggs so they’re cooked through but still soft and creamy. To help with this, a tablespoon of milk is added for every two eggs, then they’re whisked until homogenous (no pockets of egg whites should be visible). Cook the eggs over low to medium-low heat and use a rubber spatula to keep the eggs moving so small, creamy curds form. 

    To keep the eggs moist and creamy, salt them after they’re done cooking. Salt will pull moisture out of the eggs, and cause some of the eggs to pool, which we don’t want. To avoid this, season the eggs after they’re done cooking but before the sandwich is built. 

    Any type of bread can be used for a scrambled egg sandwich, but keep in mind that larger slices of bread from a boule or sourdough loaf may require more eggs to fill it properly. In this recipe, the bread is toasted, though toasting is completely optional.  

    What You Need to Make a Scrambled Egg Sandwich 

    To make a scrambled egg sandwich, you’ll need butter, milk, eggs, bread, and your preferred fillings. Adding milk to the eggs is completely optional, so feel free to skip it if you don’t have milk on hand or would rather not use it. 

    Butter is used to cook the eggs and to smear on the toast, though olive oil can be used in its place. If you’d like a more decadent sandwich, you can opt to spread mayonnaise or an aioli over the toast in place of butter. 

    ingredients to make scrambled egg sandwich

    Ingredients:

    • Eggs
    • Bread
    • Butter 
    • Salt
    • Pepper
    • Preferred Fillings (see below
    • Chives (optional)

    Different Filling Suggestions for a Scrambled Egg Sandwich

    The sky’s the limit when it comes to different scrambled egg sandwich fillings, and everything from bacon to breakfast sausage and cheese to kimchi can be added. 

    For this recipe, the sandwich is filled with cheese, leafy greens, and chives, but don’t stop there! Load your scrambled egg sandwich up with anything your heart desires. 

    bacon and scrambled eggs

    Here are a few suggestions: 

    • Bacon
    • Breakfast Sausage
    • Cheese
    • Avocado 
    • Tomatoes 
    • Sliced Onions
    • Hash Browns
    • Fresh Spinach 
    • Hot peppers
    • Kimchi 
    • Kale
    • Arugula 
    • Hot Sauce 

    How To Make A Scrambled Egg Sandwich 

    In a small bowl, whisk together the eggs and milk until the eggs are homogenous with no pockets of egg whites. 

    eggs and milk in a bowl with a whisk at the side

    Toast the bread over your preferred setting. 

    Heat a non-stick skillet over low heat and add 1 tablespoon of butter. Swirl to melt. Add in the beaten eggs and let cook, undisturbed, for about 20 seconds.

    Use a rubber spatula to stir and fold the eggs, so the uncooked parts come into contact with the pan. Continue stirring and folding every 20 seconds until the eggs start to form curds, are just set, and still appear wet. Remove the pan from the heat.

    cooked scrambled eggs

    Season the eggs with salt and pepper to taste, then fold in the chives if using.

    scrambled eggs with chives

    Use your spatula to cut the eggs into two equal portions. If using cheese, place one slice of cheese on each egg portion and let it melt. 

    two portions of cooked scrambled eggs topped with melted cheese

    While the cheese is melting, butter one side of each piece of toast with the remaining tablespoon of butter and build the sandwich. If using greens, place them on the buttered side of the bread, then place the egg and cheese slab on the greens, followed by the rest of the toppings.

    a layer of bread, scrambled eggs, greens, and melted cheese

    Top with the second slice of toast, buttered side down. Serve warm, and enjoy! 

    scrambled egg sandwich

    Recipe FAQs

    Why do people add milk to scrambled eggs? 

    Adding milk to scrambled eggs results in eggs that are softer, creamier, and richer than eggs without the addition of milk. Eggs with milk will be silky and creamy but aren’t as fluffy as eggs without milk. 

    Should you put water in scrambled eggs? 

    Putting water in scrambled eggs will cause the eggs to steam while they cook, resulting in a fluffy, light egg as opposed to a creamy and rich egg. If you prefer fluffy eggs to creamy eggs, then adding water as opposed to milk is a great option. 

    How can I jazz up scrambled eggs? 

    Jazz up your scrambled eggs by adding different seasonings, fresh herbs like chives, parsley, and thyme, melty cheese, chopped bacon, hot sauce, chili oil, and so much more!

    scrambled egg sandwich

    Scrambled Egg Sandwich

    Rebekkah Rumora
    Get back to basics with a scrambled egg sandwich and start your morning off with a beloved brunch and breakfast classic! Silky, creamy eggs are layered with your favorite toppings and sandwiched between two perfectly toasted and buttered slices of bread for a delicious morning meal that will never go out of style.
    No ratings yet
    Prep Time 5 mins
    Cook Time 5 mins
    Course Breakfast
    Cuisine American
    Servings 2
    Calories 380 kcal

    Ingredients
      

    • 4 eggs
    • 4 slices preferred bread, toasted (sandwich, baguette, kaiser roll, sourdough, etc.)
    • 3 tbsp butter softened
    • 2 tbsp milk
    • Salt and pepper to taste
    • Preferred toppings (cheese, bacon, sausage, peppers, veggies, etc.)
    • Chives (optional)

    Instructions
     

    • In a small bowl, whisk together the eggs and milk until the eggs are homogenous with no pockets of egg whites.
    • Toast the bread over your preferred setting.
    • Heat a non-stick skillet over low heat and add in 1 tablespoon of butter, then swirl to melt.
    • Add in the beaten eggs and let cook, undisturbed, for about 20 seconds.
    • Use a rubber spatula to stir and fold the eggs, so the uncooked parts come into contact with the pan.
    • Continue stirring and folding every 20 seconds until the eggs start to form curds, are just set, and still appear wet. Remove the pan from the heat.
    • Season the eggs with salt and pepper to taste, then fold in the chives if using.
    • Cut the eggs into two equal portions with the spatula, top each portion with one slice of cheese (if using), and let melt.
    • While the cheese is melting, butter one side of each piece of toast with the remaining tablespoon of butter.
    • Build the sandwich.
    • If using greens, place them on the buttered side of the bread, then place the egg and cheese slab on the greens, followed by the rest of the toppings.
    • Top with the second slice of toast, buttered side down.
    • Serve warm, and enjoy!

    Notes

    Take extra care when scrambling the eggs, so they’re cooked through but still soft and creamy. To help with this, a tablespoon of milk is added for every two eggs, then they’re whisked until homogenous (no pockets of egg whites should be visible).
    To keep the eggs moist and creamy, salt them after they’re done cooking but before the sandwich is built. Salt will pull moisture out of the eggs, and cause some of the eggs to pool, which we don’t want.
    Butter is used to cook the eggs and to smear on the toast, though olive oil can be used in its place. If you’d like a more decadent sandwich, you can opt to spread mayonnaise or an aioli over the toast in place of butter.

    Nutrition

    Calories: 380kcalCarbohydrates: 24.2gProtein: 22.1gFat: 21.7gCholesterol: 359mgSugar: 4.8g
    Keyword eggs, sandwiches
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    Rebekkah is a food writer, recipe developer and sommelier who is obsessed with all things food and drink. When she isn’t lingering too long in her kitchen, she can be found making music in her apartment or traveling the globe in search of the perfect noodle.

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