Classic Breakfast Sandwich Recipe

Prepare bread

Split or lay out your choice of bread (2 slices, English muffin halves, bagel, or croissant). Lightly butter or brush with 1/2 tbs oil on the cut sides. Toast in a skillet over medium heat or in a toaster until golden and crisp, 2–4 minutes per side for a skillet or 2–3 minutes in a toaster. Keep warm on a plate tented with foil.

Cook eggs — folded (recommended) or fried

Heat a nonstick skillet over medium-low and add 1 tbs butter. Crack 2 eggs into a bowl, season with 1/4 tsp salt and 1/8 tsp pepper, and whisk lightly until combined but not frothy. Pour into the skillet and let set for 10–15 seconds, then using a spatula, gently push the cooked edges toward the center while tilting the pan so uncooked egg runs underneath, forming a folded, slightly creamy omelet (about 1–2 minutes). When eggs are almost set but still moist, remove from heat.

Assemble egg on bread

Place the folded eggs directly onto one piece of the toasted bread. If you prefer a fried egg, cook in the skillet over medium until whites are set and yolk at desired doneness (about 2–3 minutes for sunny-side up; flip for over-easy).

If your protein is precooked (sausage patty, folded ham slice, or bacon), reheat it in the same skillet over medium for 1–2 minutes per side until warmed and slightly browned. If using raw bacon or sausage, cook to safe doneness first (bacon 6–8 minutes until crisp, sausage until internal temp 160°F / 71°C). Place warmed protein on top of the eggs.

Top the hot protein with 1 slice of cheese so it melts from residual heat. If you prefer extra melt, return the sandwich (open-faced) to the warm skillet for 20–30 seconds with a lid on to encourage melting.

Add desired condiments (about 1 tsp hot sauce or ketchup) and sprinkle herbs (1 tsp) over the cheese or eggs. Place the top piece of toasted bread to finish the sandwich.

Press sandwich gently for 5 seconds, slice in half if using sliced bread or an English muffin, and serve immediately while hot.