One-Pan Egg Breakfast Sandwich (Printer View)

A quick, hearty sandwich with soft eggs cooked on toasted bread, ready in minutes.

# What you'll need:

→ 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 (sourdough or whole wheat)
06 - 1 tablespoon unsalted butter

→ Cheese & Toppings

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

# Method:

01 - Whisk together eggs, milk, salt, and black pepper in a bowl until fully combined.
02 - Place a large nonstick skillet over medium heat and melt the butter, swirling to evenly coat the surface.
03 - Arrange both bread slices side by side in the skillet and toast for 1 to 2 minutes until golden on the bottom. Flip the slices carefully.
04 - Pour the egg mixture directly onto and around the bread slices in the pan. Let the eggs set undisturbed for 10 to 15 seconds.
05 - Using a spatula, gently push the eggs toward the edges of the bread, allowing uncooked egg to flow underneath.
06 - When the eggs are mostly set but slightly moist, place a slice of cheddar cheese on top of each bread slice.
07 - Fold any excess cooked egg over the bread slices with a spatula, then stack one bread slice on top of the other to form a sandwich.
08 - Press gently and cook for another 1 to 2 minutes until the cheese melts and the sandwich is golden and heated through.
09 - Remove from skillet, cut in half if desired, sprinkle with chives or green onions, and serve immediately.

# Expert Advice:

01 -
  • Everything cooks in one pan, so cleanup takes about thirty seconds and you can eat while the coffee brews.
  • The eggs soak into the toasted bread just enough to make every bite creamy and satisfying without being soggy.
  • You can throw this together half-asleep and still end up with something that feels like you tried.
02 -
  • Use medium heat, not high, or the butter will burn and the eggs will turn rubbery before the bread gets crispy.
  • Don't flip the bread too early or it won't have that golden crust that holds up under the eggs.
  • If your pan is too small, the eggs will overflow and you'll end up with scrambled eggs on the side instead of a sandwich.
03 -
  • Use day-old bread because it's sturdier and absorbs the eggs without turning mushy.
  • Whisk the eggs until they're completely smooth and frothy for the softest, fluffiest texture.
  • Press the sandwich gently with the spatula while it finishes cooking to help the cheese melt evenly and bind everything together.
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