This warm egg-and-cheese sandwich is a pitch-perfect breakfast or quick bite in just 10 minutes. Think crackly toast, a tender sunny-side-up egg, stretchy cheddar, and the cool snap of tomato and lettuce for balanced flavor and texture.
Ingredients
- Sandwich bread — 2 slices
- Large egg — 1
- Cheddar cheese — 1 oz (30 g), preferably thinly sliced
- Unsalted butter — 2 tsp (10 g)
- Mayonnaise — 1 tsp (5 ml)
- Mustard — 1/2 tsp (2.5 ml) (optional)
- Tomato — 1.5 oz (40 g), a couple of thin slices
- Lettuce — 1 leaf
- Scallions (green onions), chopped — 1 tbsp (15 ml)
- Salt — 1/4 tsp (1.25 ml)
- Freshly ground black pepper — 1/4 tsp (1.25 ml)
Step-by-step recipe
- Prep your produce: slice the tomato into thin rounds and finely chop the scallions.
- In a skillet, melt half the butter and toast the bread on both sides until deeply golden and crisp.
- In a second skillet, melt the remaining butter and fry the egg sunny-side up to your preferred doneness, seasoning with salt and pepper.
- Spread the toasts with mayonnaise; add a thin smear of mustard if you like.
- Assemble the sandwich: toast, cheddar, the hot egg, tomato slices, lettuce, scallions, then top with the second toast.
- Optional: warm the assembled sandwich in a dry skillet under gentle press for 30–60 seconds to fully melt the cheese. Serve right away.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Calories | 480 kcal |
| Protein | 22 g |
| Fat | 30 g |
| Saturated Fat | 15 g |
| Carbohydrates | 28 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 950 mg |
What to serve with it
Pair this sandwich with a freshly brewed cup of coffee or tea and a light cucumber-herb salad. It’s great with ketchup, sriracha, or a garlicky yogurt-dill sauce.
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Tips and variations
- Bread: beyond sandwich bread, try ciabatta, baguette, or whole wheat.
- Cheese: swap cheddar for Gouda, mozzarella, provolone, or Monterey Jack—choose good melting cheeses.
- Egg: prefer extra-creamy? Make a quick soft scramble instead of sunny-side up.
- Crunch: add thin slices of bacon or ham; cook until nicely browned.
- Heat: a few jalapeño rings, chili flakes, or hot sauce add a gentle kick.
- Lighter: use whole wheat bread, reduce the butter, and replace mayo with Greek yogurt.
FAQ
How do I get a runny yolk? Cook the egg over medium heat for 2–3 minutes uncovered until the whites set and the yolk stays jammy. Don’t overcook.
Can I make it in a toaster or grill? Yes. Toast the bread in a toaster, fry the egg in a skillet, then assemble and warm the sandwich in a grill or panini press for 1–2 minutes to melt the cheese.
What can I use instead of mayonnaise? Stir 1 tsp yogurt with a pinch of salt, a few drops of lemon juice, and a little mustard for a lighter sauce.
How do I pack it to go? Let the sandwich rest 3–4 minutes, wrap in parchment, and take it on the road—it will keep its shape and crunch.