Breakfast Sandwich Recipe

Prepare eggs

Crack 2 large eggs into a small bowl. Add 1 tablespoon milk (or water), 1 teaspoon salt, and 1 teaspoon black pepper. Whisk briskly until blended and slightly frothy. This yields a tender, evenly seasoned scrambled/omelet-style egg for the sandwich.

Cook eggs

Heat a nonstick skillet over medium-low heat and add 1 teaspoon butter. Once melted and slightly foamy, pour in the egg mixture. Let eggs sit for about 10–15 seconds, then gently stir with a spatula, folding from the edges to the center, forming soft curds. Cook 1–2 minutes until mostly set but still moist — you want slightly undercooked eggs because they will finish cooking on the warm sandwich. Remove from heat.

Toast bread or muffin

While the eggs cook, split an English muffin or take two slices of bread. Butter the cut/toast side with 1 teaspoon butter. Place buttered side down in a separate skillet over medium heat or use a toaster; toast until golden, about 1–2 minutes in a skillet or 2–3 minutes in a toaster.

Assemble with cheese

Place the hot toasted bread or bottom muffin half on a plate. Immediately set 1 slice of cheese on the warm bread so it begins to melt.

If using cooked bacon, ham, or sausage, heat briefly in the skillet (about 30–60 seconds per side) until warmed and slightly crisp. Place the warmed protein on top of the melting cheese.

Spoon the warm scrambled eggs on top of the cheese and protein. Add a small drizzle of hot sauce or ketchup (about 1 teaspoon) and sprinkle 1 teaspoon chopped chives or parsley if using. Top with the other slice of toasted bread or muffin half.

Press sandwich gently, cut in half if desired, and serve immediately.