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 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.
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
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