Ingredients
One-pan egg sandwich
- 2 large eggs
- 1 tsp milk optional
- 1 tsp unsalted butter
- 2 slices sandwich bread
- 1 slice cheddar cheese
- 1 slice cooked ham
- 1 pinch fine salt
- 1 pinch black pepper
- 1 tbsp chives optional
Instructions
Cook and fold the sandwich
- Whisk the eggs with milk, if using, salt, and pepper until evenly combined.
- Melt butter in a nonstick skillet over medium-low heat. Pour in the egg in a thin layer. Set both bread slices side by side in the egg and flip to coat. When the egg is mostly set, slide a wide spatula underneath and flip the whole layer. Fold the egg overhangs onto the bread.
- Add cheddar and ham to one slice, close the sandwich, and cook 1–2 minutes per side until the bread is golden and the cheese melts. Check that the egg reaches 160°F (71°C). Finish with chives if desired.
Nutrition
Serving: 1sandwichCalories: 480kcal
Notes
Keep the heat at medium-low so the thin egg layer sets without scorching. Cook eggs to 160°F (71°C). Cost and nutrition are estimates.
