Sourdough Breakfast Sandwich Recipe

Preheat and butter

Preheat a medium skillet or griddle over medium heat. Spread 1 tbs softened butter evenly on one side of each sourdough slice.

Place the buttered side down on the preheated skillet. Toast until golden brown and crisp, about 2–3 minutes per side. Remove from heat and keep warm.

Prepare eggs

In a small bowl, crack the 2 eggs and add 1 tsp milk or water, 1 tsp salt, and 1/4 tsp black pepper. Whisk until blended and slightly frothy.

Cook eggs

Heat a nonstick skillet over medium-low and add 1 tsp butter. Once melted and foamy, pour in the eggs. Let sit 10–15 seconds, then gently push the edges toward the center with a spatula to form soft curds. Continue folding until eggs are mostly set but still slightly creamy, about 1–2 minutes total. Remove from heat.

Add cheese

Immediately sprinkle the grated cheddar over the hot eggs and gently fold once so the cheese melts into the eggs.

Cook bacon (if using): Place bacon strips in a cold skillet, then turn heat to medium. Cook until crisp, 6–8 minutes, flipping occasionally. Transfer to a paper towel-lined plate to drain. If you prefer, cook in oven at 400°F (200°C) on a rack for 12–16 minutes.

Assemble spread: If using, spread 1 tsp mayonnaise on the interior side of one toasted sourdough slice and 1/2 tsp Dijon mustard on the other slice.

Layer the sandwich: On the bottom slice, place the hot cheesy scrambled eggs, top with bacon strips (if using), then tomato slices, and a small handful (about 1/4 cup) of baby spinach or arugula. Top with the second slice of toasted sourdough, buttered side out if you prefer an extra crust.

Finish and serve: Press gently, slice in half if desired, and serve immediately while warm.