Egg and Cheese Breakfast Sandwich
Fried egg and melted cheddar on buttered toast. Ready in ten minutes.
Toast the bread and butter one side of each slice.
Melt a little of the butter in a non-stick skillet over medium heat. Crack in the eggs and fry to your liking — break the yolks for firmer sandwiches.
Season the eggs with salt and pepper. Lay the cheddar over the eggs in the last minute so it melts.
Stack two eggs and a share of cheese between two slices of toast for each sandwich.
Press gently, cut in half, and serve hot.
Two eggs per person keeps it filling; drop to one egg and add a second slice of cheese to stretch it.
- A slice of tomato or a handful of spinach inside costs little and adds freshness.
- Fry the eggs in the same pan back-to-back to save on butter and cleanup.
Estimated values per serving.
This recipe can be made gluten-free with substitutions.
- Replace white sandwich bread with gluten-free bread (GF bread runs about $3–4 more per loaf)
Eggs, cheese, and butter are naturally gluten-free. Use gluten-free bread to make the whole sandwich gluten-free.