How to Make the World's Easiest (and Tastiest) Breakfast Sandwiches
I have never been much of a breakfast sandwich girl. In general, I find them sloppy to eat, with things falling out of the sandwich and into my lap. It is hard to get the eggs the way I like them, and by the time you make all the separate ingredients, I'd rather just put them on a plate and tuck in. But I will admit that sometimes the convenience of a one-handed breakfast is appealing. So, for me, the breakfast sandwich is all about merging that convenience with manageability.
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The ultimate breakfast sandwich formula
First, the bread: This is a choose-your-own-adventure sandwich, so while bread is traditional, feel free to use a bun, toaster waffles, English muffins, leftover pancakes—whatever carb you love best (or have on hand).
Next, the ingredients: To start, you will need
- A 12-inch nonstick skillet
- Your bread/carb of choice
- 2 eggs per sandwich
- 2 slices of cheese per sandwich
- Cooked breakfast meat or vegetable (optional)
Here are the steps:
1. Beat your eggs with a fork and beat well if you like them more scrambled, or just slightly if you prefer more of a semi-fried egg feel.
2. Butter one side of your bread (or whatever carb you are using) and set aside.
3. Heat your skillet over medium heat and spray with nonstick spray or add a small amount of oil or butter. Add your eggs and let them begin to set in an even layer.
4. Place your bread or other carbs butter side up on top of the eggs, centering them in the pan, but with the top edges close to the edge of the skillet. If you are using regular bread, be sure the bottom edges are facing each other in the pan with a space between them, and the rounded tops towards the outside of the skillet. Once the eggs are fairly set, slice a spatula underneath both slices of bread and flip over so that you have the bread touching the skillet, with egg "wings" on the sides.
5. Lay a slice of cheese over the spot where your bread is (both pieces of bread if you love it cheesy) and then if you are going for fancy, on one side add any cooked breakfast meat (ham, bacon, sausage patty) or cooked vegetable (grilled onion, roasted red pepper, steamed spinach, sauteed mushrooms) that you love.
6. Fold the egg wings over the fillings to make a sort of envelope, then fold one side of the sandwich over onto the other, with the egg in the middle acting like a kind of hinge.
7. Cook for just another 30 seconds or so to ensure that the cheese melts and the fillings heat through. You should end up with a sandwich that has toasty crispy bread on the outside, and a neat packet of eggs and cheese and fillings on the inside. Let the sandwich rest for 2 minutes, just to let the contents gel, and then enjoy!
Variations on the ultimate breakfast sandwich
Once you've got the technique down, consider these two delicious versions:
- If you like a French toast style to the sandwich, you can add the bread to the eggs before they set, and then flip them before letting them rest to give an egg coating on the outside.
- If you want a bonus crispy cheese situation, sprinkle the tops of the buttered bread with a thin layer of grated Parmesan or other hard cheese before flipping in the pan.