Egg and Cheese Sandwich

by Editorial Staff

A super-satisfying pan-fried egg and cheese sandwich is a great breakfast option. Such rosy toasts, stuffed with eggs and melted cheese, are real scrambled eggs and cheese, but in a convenient and “compact” package! Incredibly delicious, especially with a cup of coffee!

Cook: 10 mins

Servings: 1

Ingredients

  • Bread (I have toast) – 2 slices
  • Eggs – 2 pcs.
  • Cheese (I have toast) – 2 slices
  • Salt to taste
  • Ground black pepper – to taste
  • Butter (for frying) – 40 g

For decoration (optional):

  • Fresh parsley – 1 sprig

Directions

  1. Cut out the middle from each slice of bread with a knife, stepping back from the crusts about 1-2 centimeters so that you get “frames” of bread. Melt the butter in a skillet over medium heat. Place prepared bread slices.
  2. Drive an egg into each bread frame. My eggs are large, one even contained two yolks. Fry the resulting scrambled eggs in bread over medium heat for about 1 minute, until the eggs set lightly. If the protein comes out a little over the edge of the bread, you just need to gently pry it off and put it on top of the yolk.
  3. Then turn the toast over and fry for another 1 minute if the yolk is preferred, and 2 minutes if you want a fully-cooked yolk. Then place the cheese slices on one toast.
  4. Immediately cover the cheese with the second toast, forming a sandwich. Fry for about 20-30 seconds, until the cheese melts.
  5. A hearty egg and cheese sandwich is ready. Transfer it to a plate and serve, garnish with parsley if desired.
    Enjoy your meal!

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