This hot egg and cheese sandwich is a quick, deeply satisfying breakfast. The secret to the crackling crust and bread that stays pleasantly dry is simple: the bread is first toasted in the skillet, the sauce is spread in a thin layer, and the sandwich is briefly warmed until the cheese melts while the filling stays juicy.
Ingredients
- Sandwich bread — 2 slices
- Egg — 1
- Semi-hard or sandwich cheese — about 30 g (1 oz)
- Butter — 10 g (2 tsp)
- Mayonnaise — 1 tsp
- Mustard — 1/2 tsp
- Lettuce leaf — 1
- Tomato — 2–3 thin slices
- Salt, black pepper — to taste
Step-by-Step Recipe
- Mix the mayonnaise and mustard until smooth; this will be your tangy sauce.
- Heat a skillet over medium heat. Melt half the butter and toast the bread slices for 1–2 minutes per side, until lightly golden. Transfer to a plate.
- Add the remaining butter to the skillet and fry the egg sunny-side up to your preferred doneness. Season with salt and pepper.
- Assemble the sandwich: spread both slices of bread thinly with the sauce. Top one slice with the lettuce, cheese, hot egg, and tomato slices. Cover with the second slice, sauce side down.
- Return the sandwich to the dry skillet and warm for 30–60 seconds per side under a lid, until the cheese just starts to melt and the crust is crisp.
- Cut in half and serve immediately.
Nutritional Value
| Calories | 480 kcal |
|---|---|
| Protein | 22 g |
| Fat | 27 g |
| Carbohydrates | 38 g |
| Fiber | 3 g |
| Sodium | 980 mg |
Values are approximate and depend on the specific ingredients used.
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Tips and Variations
- Instead of a sunny-side-up egg, you can make a fluffy omelet: beat the egg with a pinch of salt and cook for 1–2 minutes.
- To keep the sandwich from getting soggy, spread the sauce thinly and place the lettuce under the tomato — it acts as a barrier against the juices.
- Choose a cheese that melts well: cheddar, gouda, or sandwich mozzarella.
- Want it lighter? Swap the mayonnaise for Greek yogurt in a 1:1 ratio, adding a pinch of salt and a little lemon juice.
- For extra savoriness, add a few slices of pickles or a little hot sauce.
FAQ
Which egg is better for a sandwich: sunny-side-up or omelet?
Both work well. Sunny-side-up gives you a runny yolk, while an omelet sits flatter and is easier to eat on the go. Choose what suits your taste.
What can I use instead of mayonnaise in the sauce?
Mix thick yogurt with mustard and a pinch of salt. You can add a drop of lemon juice or Worcestershire sauce for extra depth.
How do I keep the crust crisp if I take the sandwich to go?
Let the sandwich rest for 3–4 minutes, wrap it in parchment rather than plastic, and use only a small amount of sauce.