Print RecipeThis endlessly versatile sandwich is standard delicious breakfast (or lunch, or dinner!) fare all over the country. Use whatever bread you have on hand, add any additional ingredients (see our suggested variations for some ideas), or switch up how you cook the eggs.
The Perfect Breakfast Sandwich
Serves
2
Prep Time
5 min
Cook Time
5 min
Ingredients
- 4 pieces bread (or 2 split English muffins, small bagels, rolls or tea biscuits)
- 2 tsp (10 mL) butter
- 2 eggs
- 1 tbsp (15 mL) mayonnaise (optional)
- 2 slices cheddar cheese
- ⅛ tsp (0.5 mL) each salt and pepper
Instructions
- Step 1
Toast bread.
- Step 2
While bread is toasting, in a medium skillet, melt butter over medium heat. Crack eggs into the pan.
- For sunny side up, cook just until the whites are set, about 3 to 4 minutes.
- For over easy, cook until the whites are set. Turn the eggs over and cook just long enough for a white film to form over the yolks, about 30 seconds.
- For over well, cook until the whites are set. Turn the eggs over and cook until the yolks are completely set, about 1 minute.
- For well done or steam-fried eggs, prepare sunny-side up eggs. Cover the skillet during the last minute of cooking, or spoon 1 tsp (5 mL) water over each egg and cover the pan. Cook until done as desired.
- Step 3
If desired, spread mayonnaise over 2 pieces of toast. Top each with cheese, then an egg. Sprinkle eggs with salt and pepper. Top each with a remaining piece of toast.
Variations
Add whatever you like to these sandwiches when assembling them. Some suggestions: a layer of baby spinach or lettuce, sliced tomato or avocado, a smear of guacamole, halved strips of cooked bacon, a slice of ham or deli meat, or any type of cheese. Make it spicy by adding a dash of hot sauce or Sriracha, or a sprinkling of chili flakes.
Tips
Microwave Method:
Toast the bread. Spray a microwave-safe container (e.g. mug or 1/2-cup (125 mL) ramekin) with cooking spray or wipe lightly with vegetable oil or softened butter. With a fork, whisk 1 egg, 1 tsp (5 mL) water, and a dash of salt and pepper in the container. Cover with plastic wrap, pulling back a small area for venting. Microwave on Medium-High (70% power) for 45 to 75 seconds, stirring once after 20 seconds, until the egg is set. Cover and let stand for 30 seconds to 1 minute before serving. Eggs will look slightly moist but will finish cooking upon standing. Top the toast with cheese and the egg and any additions as desired.
Scrambled Eggs Method:
Toast the bread. Whisk 1 egg, 1 tsp (5 mL) water, and a dash of salt and pepper in a small bowl. Melt 2 tsp (10 mL) butter in a small non-stick skillet over medium heat. Pour in the egg mixture and reduce the heat to medium-low. As the eggs begin to set, gently move a spatula across the bottom and side of the skillet to form large, soft curds. Cook until the eggs are thickened and no visible liquid egg remains, but the eggs are not dry. Top the toast with the egg and any additions as desired.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 338 |
| Fat | 18 g |
| Saturated Fat | 9 g |
| Trans Fat | 1 g |
| Carbohydrate | 25 g |
| Fibre | 4 g |
| Sugars | 3 g |
| Protein | 19 g |
| Sodium | 652 mg |