BREAKFAST EGG SANDWICH HACK

Ingredients

• 2 Large Egg (beaten until fully blended)
• 2 slices Bread (any soft sandwich bread; 28 cm pan fits two slices side‑by‑side)
• 1 tablespoon Unsalted Butter (softened; divided for pan and bread)
• 2 slices Bacon (regular cut; cooked extra crispy)
• 2 slices Cheddar Cheese (full‑flavor cheddar; can use shredded for faster melt)

Instructions

1. Beat the Eggs

   Crack the two eggs into a mixing bowl and whisk with a fork or whisk until the yolk and white are completely blended.

   Time: PT2M

2. Butter the Bread

   Spread a thin, even layer of softened butter on one side of each bread slice. Set the buttered sides face‑down for later.

   Time: PT1M

3. Cook the Bacon

   Heat the non‑stick skillet over medium heat. Add the bacon slices and cook, turning occasionally, until they are extra crispy, about 4–5 minutes.

   Time: PT5M

   Temperature: Medium

4. Cook the Egg‑Toast Base

   Reduce heat to medium‑low and add the remaining ½ tablespoon butter to the pan. Pour the beaten eggs, letting them set for a few seconds. Place the bread slices, butter‑side up, on top of the partially set egg. When the egg is mostly set, flip the bread so the buttered side contacts the pan, then fold the egg over the bread and gently press to flatten.

   Time: PT5M

   Temperature: Medium‑Low

5. Add Cheese and Finish

   Lay the cheddar cheese slices (or shredded cheese) on top of the egg‑covered bread. Cover the pan with a lid for about 1 minute to melt the cheese, then fold the sandwich in half and slide onto a plate.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

18 g

Fiber

2 g