Yield: 1
Author: Manuela Mazzocco
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
A satisfying breakfast egg sandwich packed with melted cheese, fresh veggies, and fluffy eggs. Perfect for a quick, hearty morning start!
Ingredients
- 1/2 tablespoon butter
- 2 slices of cheese
- 3 large eggs
- Salt and pepper to taste
- 2 slices of bread
- 1 small tomato, sliced
- 1/2 avocado, sliced
- 1 small lettuce leaf
Instructions
- In a bowl, whisk the eggs with salt and pepper.
- Heat butter in a medium-sized non-stick frying pan over medium heat.
- Place cheese slices in the pan and pour the eggs over them.
- Dip one side of each bread slice into the eggs, then place them egg-side down over the cheese.
- Let the eggs set, then use a spatula to flip the egg and bread to cook the other side.
- Layer tomato, avocado, and lettuce on top of one bread slice.
- Fold the edges of the cooked eggs in over the bread, then fold the sandwich in half.
Serve hot and enjoy!
Notes
- Use a pan just large enough for two slices of bread so the eggs cover the pan’s bottom without spreading too thin.
- Season the eggs to taste; three eggs work well for this recipe, but adjust based on pan size.
- Be sure to coat both sides of the bread with egg. This makes it look more appealing and helps when flipping the sandwich. If the egg tears while flipping, don’t worry—you can fold it in for a neat, delicious sandwich!