Description
A delightful and versatile egg sandwich combining rich, creamy eggs with fresh herbs and your favorite toppings.
Ingredients
Scale
- 4 large eggs
- 2 slices of bread (sourdough, whole grain, or bagel)
- 1 tablespoon butter (or olive oil)
- 1 slice cheese (cheddar, Swiss, or cream cheese)
- Fresh herbs (basil, parsley, or dill)
- Optional: sautéed mushrooms, crispy bacon, or avocado
Instructions
- Whisk the eggs in a bowl, adding a pinch of salt, pepper, and any desired herbs.
- Heat a skillet over medium heat and add butter until melted.
- Pour the beaten eggs into the skillet, swirling to cover the surface. Cook until starting to set, stirring occasionally.
- If using cheese, sprinkle it over the eggs just before they finish cooking to allow for melting.
- While the eggs cook, toast the bread to your desired crispiness.
- Layer the eggs onto the toast and add any desired toppings like sautéed mushrooms or bacon.
- Slice the sandwich in half and serve warm.
Notes
Do not rush the cooking process; low and slow is key to perfect scrambled eggs. Use non-stick cookware to prevent sticking.
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 350mg
Keywords: egg sandwich, breakfast sandwich, easy recipes, family favorite