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Egg sandwich served on a plate with fresh fruit and a cup of tea on a wooden table

Easy Egg Sandwich Recipe

A quick, one-skillet egg sandwich with buttery toasted bread, a tender fried egg, and melted cheddar. Ready in 15 minutes with simple halal-friendly ingredients.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 Sandwiches
Course: Breakfast
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 4 large eggs
  • 4 slices sandwich bread , or 2 English muffins or brioche buns
  • 2 tablespoons unsalted butter , divided
  • 2 slices cheddar or American cheese , halal-certified or made with microbial/vegetable rennet
  • 1 tablespoon mayonnaise , check label for halal additives
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Optional: tomato slices , baby spinach, hot sauce

Equipment

  • Large nonstick skillet with lid
  • spatula
  • Cutting board
  • Knife

Method
 

  1. Set out the bread and cheese. Mix the mayonnaise with a pinch of black pepper if desired.
  2. Melt 1 tablespoon of butter in a large nonstick skillet over medium heat. Toast the bread 1 to 2 minutes per side until golden, then transfer to a plate.
  3. Add the remaining butter and reduce heat to medium-low. Crack in the eggs, season with salt and pepper, and cook about 2 minutes until the whites are set.
  4. Flip the eggs and cook 30 to 60 seconds for over medium, or 1 to 2 minutes more for a firm yolk.
  5. Place a cheese slice over two of the eggs, cover the skillet, and cook about 30 seconds until the cheese melts.
  6. Spread mayonnaise on the toast. Layer a cheesy egg, optional tomato or spinach, and a second egg on the bottom slice. Top with the remaining bread, slice in half, and serve warm.