One-Pan Egg Breakfast Sandwich (Print Version)

Soft scrambled eggs cooked on toasted bread in one pan for a quick satisfying breakfast.

# What You'll Need:

→ Eggs

01 - 3 large eggs
02 - 2 tablespoons whole milk
03 - Salt and black pepper, to taste

→ Bread

04 - 2 slices sturdy sandwich bread (e.g., sourdough or whole wheat)
05 - 1 tablespoon unsalted butter

→ Cheese & Toppings

06 - 2 slices cheddar cheese
07 - 2 tablespoons chopped chives or green onions (optional)

# How-To Steps:

01 - In a bowl, whisk together eggs, milk, salt, and black pepper until fully combined.
02 - Warm a large nonstick skillet over medium heat. Melt the butter and swirl to coat the surface. Place bread slices side by side in the pan and toast for 1 to 2 minutes until golden underneath, then flip.
03 - Pour the egg mixture directly over and around the bread slices in the skillet. Let eggs set for 10 to 15 seconds.
04 - Gently push eggs toward the edges of the bread with a spatula, allowing uncooked eggs to flow underneath.
05 - When eggs are mostly set but still slightly moist, place a slice of cheddar on each bread piece.
06 - Use a spatula to fold any excess eggs onto the bread slices, then carefully stack one slice over the other to create a sandwich.
07 - Press gently and cook for 1 to 2 minutes until the cheese melts and the sandwich is golden and heated through.
08 - Remove from heat, cut in half if desired, and garnish with chopped chives or green onions. Serve immediately.

# Expert Advice:

01 -
  • It's genuinely faster than scrambled eggs on the side—the bread toasts and catches all those eggy, buttery flavors while everything cooks together.
  • One dirty pan means you're eating breakfast instead of standing at the sink, which is the whole point of a busy morning.
  • The cheese melts into the eggs and bread in a way that tastes indulgent but feels totally effortless.
  • You can have it ready in less time than it takes to pour coffee, yet it doesn't taste rushed.
02 -
  • Medium heat is non-negotiable—too high and the bread burns while the eggs stay runny; too low and everything becomes a soggy, underseasoned mess.
  • Don't walk away from the pan; this entire cook is only 8 minutes and you need to watch the bread so it toasts evenly and doesn't char.
  • The eggs will look slightly underdone when you fold the sandwich, but they'll continue cooking from residual heat—this is what keeps them creamy instead of rubbery.
03 -
  • Room-temperature eggs cook more evenly and scramble into smaller, creamier curds instead of rubbery chunks.
  • The secret is not overcooking the final cheese melt—pull the sandwich when the cheese is glossy but still has a hint of movement inside, and it'll finish setting off heat.
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