If you have one glass at home, you can make this breakfast only in 5 minutes!

Ingredients

• 8 slices Bread Slices (standard white or whole wheat bread)
• 2 tablespoons Unsalted Butter (softened, for pan‑frying)
• 4 pieces Large Eggs (room temperature)
• 0.25 teaspoon Salt (pinch per sandwich)
• 0.25 teaspoon Black Pepper (freshly ground)
• 2 tablespoons Green Onions (finely chopped)
• 4 slices Cheddar Cheese (shredded or sliced, melts well)
• 1 tablespoon Olive Oil (optional, for frying instead of butter)

Instructions

1. Cut Bread Holes

   Place each bread slice on a cutting board and use a round cutter or a cup to cut a hole about 2‑3 cm in diameter in the center of each slice.

   Time: PT2M

2. Prep Fillings

   Finely chop the green onions and set aside. Crack the eggs into a mixing bowl, add a pinch of salt and black pepper, and whisk quickly.

   Time: PT2M

3. Heat Butter

   Add the butter (or olive oil) to the skillet and heat over medium‑low heat until melted and foamy.

   Time: PT2M

   Temperature: Medium‑low heat

4. Cook Egg in Bread

   Place one bottom bread slice (hole side up) in the skillet. Quickly pour a whisked egg into the hole, sprinkle the chopped green onions, and stir gently with the spatula to distribute the egg inside the hole.

   Time: PT2M

   Temperature: Medium‑low heat

5. Add Cheese

   Lay a slice (or a handful of shredded) cheddar cheese over the egg so it begins to melt.

   Time: PT1M

6. Assemble Sandwich

   Place the second bread slice (hole side down) on top of the cheese, press gently with the spatula to seal.

   Time: PT30S

7. Fry Both Sides

   Cook until the bottom slice is golden brown, about 1½ minutes, then carefully flip the sandwich and fry the other side until golden, another 1½ minutes.

   Time: PT3M

   Temperature: Medium‑low heat

8. Serve

   Remove the sandwich from the pan, let cool for a minute, then cut in half if desired. Serve hot.

   Time: PT30S

Nutrition Facts

Calories

320

Protein

12 g

Carbohydrates

30 g

Fat

15 g

Fiber

2 g