Split the roll horizontally and lightly toast it. You can toast in a toaster oven, under a broiler for 1–2 minutes, or in a dry skillet for 1–2 minutes cut-side down until golden. Remove and set aside.

Spread the inside of each half with the softened butter. If using, spread mayonnaise on one half instead of butter or combine both to taste.

Eggs & Fillings

Beat the eggs

Crack the 2 eggs into a small bowl. Add the milk or water, salt, and black pepper. Beat with a fork or whisk until combined and slightly frothy (about 15–20 seconds).

Cook the eggs

Heat a nonstick skillet over medium heat and add the cooking oil or 1 tsp butter. Once hot and shimmering (but not smoking), pour in the beaten eggs. For a folded/scrambled style: let the eggs sit undisturbed for 10–15 seconds, then gently push the set edges toward the center with a spatula, folding until mostly set but still slightly glossy (about 45–60 seconds total). For a flat fried omelet/patty: pour eggs and tilt the pan to form an even layer; let cook 1–2 minutes until set and edges lift easily.

Add cheese

If using cheese, place the slice on the hot eggs in the last 15–20 seconds of cooking. Cover the pan briefly (30 seconds) to melt the cheese fully.

If you prefer two distinct fried eggs instead of beaten eggs: heat the pan as above, crack eggs in separately, season, and cook until whites set and yolks reach desired doneness (about 2–3 minutes for runny yolks). You may flip for over-easy/medium (additional 20–60 seconds).

Assemble & Finish

Place the cooked eggs (cheese side up if used) on the bottom half of the toasted roll.

Add any optional garnishes: spinach or arugula, tomato slices, and a dash of hot sauce or ketchup as preferred.

Top with the other half of the roll. Press gently to compact the sandwich slightly.

Serve immediately while warm. If making ahead, wrap in foil to keep warm for up to 30 minutes.