Breakfast - Quick Meals
One-Pan Egg Sandwich
Short on time? Make a one-pan egg sandwich! This version incorporates avocado and tomato, but feel free to keep it simple or add in other favorite egg-sandwich ingredients!
Yields 1 Servings
Prep + Chill Time
5mins
Cook Time
5mins
Total Time
10mins
The perfect Egg Sandwich!
Ingredients
- 3 large Rosemary Farm eggs
- Salt and pepper, to taste
- 1 teaspoon extra-virgin olive oil
- 2 slices whole grain bread
- 1 (one-oz.) slice sharp cheddar cheese, cut in half
- ¼ avocado, sliced
- 2 thin slices ripe tomato
Instructions
- Whisk eggs together in a medium bowl. Season with a pinch of salt and pepper.
- Heat the oil in a medium non-stick skillet over medium heat. Add the eggs, then place bread slices on top, side by side, so that they can absorb some of the egg mixture, then flip over so both sides of the bread are coated in egg. Once the eggs are just set, flip eggs and bread altogether to cook the other side. Make sure to fold the cooked egg portions hanging over the sides onto the bread.
- Place a cheese slice on each piece of bread along with a few avocado slices and tomato slices. Flip one slice of bread onto the other to fold in half, creating a sandwich. Continue to cook, flipping as needed, to melt cheese and brown both sides of the sandwich.
- Note: The USDA recommends cooking eggs until the yolk and whites are firm.
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