Egg And Meat Sandwich Recipe

Prepare bread

Lightly spread mayonnaise on one side of one slice of bread. Spread butter on one side of the other slice (butter side will be the exterior for toasting).

Heat a nonstick skillet over medium heat. Place the bread slices butter-side-down into the skillet when ready and toast until golden brown, about 1–2 minutes. Flip briefly if you like both sides toasted, 30–60 seconds more. Remove and keep warm.

Beat the egg

Crack the egg into a small bowl, add the milk, salt, and pepper. Whisk until combined and slightly frothy.

Cook the egg

Wipe the skillet clean or use a separate small nonstick pan and heat it over medium-low with a thin film of butter or oil. Pour in the whisked egg. For a folded/scrambled style cook, let the egg set at the edges for 10–15 seconds, then gently push the cooked edges toward the center with a spatula, repeating until mostly set but still moist, about 1–2 minutes. Fold or shape into a round to fit the bread.

If using precooked bacon or ham, warm it in the skillet for 30–60 seconds per side until heated through. For sausage patty, cook per package instructions until hot. Place the warm meat on one toasted bread slice, then top with the cooked egg and the slice of cheddar. If you prefer melted cheese, return the open-faced sandwich to the pan over very low heat and cover for 30–60 seconds until cheese softens.

If using spinach, layer it on top of the cheese or under the meat so it wilts slightly from the residual heat. Drizzle hot sauce if desired.

Close the sandwich with the second slice of toasted bread, cut in half if desired, and serve immediately.