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Egg & Cheese Breakfast Sandwich

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Why you’ll love this Egg & Cheese Breakfast Sandwich

Quick & Easy – Ready in under 10 minutes, perfect for busy mornings.

Protein-Packed – Eggs and cheese provide a filling and nutritious start to your day.

Customisable – Add extras like tomatoes, avocado, or hot sauce to make it your own.

Satisfying Texture – Creamy eggs, gooey cheese, and crunchy toast for the perfect bite.

Minimal Ingredients – Uses kitchen staples you likely already have on hand.

How to make this Egg & Cheese Breakfast Sandwich

Ingredients

  • 2 slices wholegrain or seeded bread (toasted)
  • 2 medium eggs
  • 1 small handful mixed salad leaves (e.g. spinach, rocket, baby lettuce)
  • 2–3 cherry tomatoes, sliced (or 2 slices of regular tomato)
  • 2 tbsp grated cheese (cheddar or your choice)
  • 1 tsp butter or oil (for frying)
  • Salt & pepper, to taste

Instructions

  1. Toast the bread
    Toast 2 slices of wholegrain or seeded bread until golden brown.
  2. Cook the eggs
    • Crack the eggs into a bowl, whisk with a fork, and season with salt and pepper.
    • Heat a non-stick pan over medium heat, add a little butter or oil, and pour in the eggs.
    • Let them set gently, then fold or shape into a rough square/rectangle to fit the bread.
  3. Assemble the sandwich
    • Place the cooked egg on one slice of toasted bread.
    • Top with grated cheese, sliced tomatoes, and salad leaves.
    • Add the second slice of toast on top.
  4. Optional:
    • Add a spread like mayo, hummus, or mustard if desired.
    • Grill briefly for a melty version

Top Tips when making this Egg & Cheese Breakfast Sandwich

Whisk the eggs well before cooking to make them extra fluffy.

Use medium-low heat when frying the eggs to avoid overcooking or rubbery texture.

Toast your bread just before assembly for the perfect crunch.

Melt cheese directly on the eggs in the pan for extra creaminess.

Add seasoning like salt, pepper, or chilli flakes for extra flavour.

Storage tips

Fridge: Store leftover sandwiches (wrapped in foil or an airtight container) for up to 2 days.

Reheat: Warm in the microwave or air fryer for 1–2 minutes before eating.

Freezer: You can freeze individually wrapped sandwiches for up to 1 month. Reheat from frozen or thaw overnight in the fridge.

Egg & Cheese Breakfast Sandwich

Made with fluffy scrambled eggs, crisp salad leaves, juicy tomatoes, and melted cheese between toasted seeded bread. This is a quick, satisfying, and packed with flavour.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1 serving
Course: Breakfast
Ingredients Method

Ingredients
  

  • 2 slices wholegrain or seeded bread toasted
  • 2 medium eggs
  • 1 small handful mixed salad leaves e.g. spinach, rocket, baby lettuce
  • 2 –3 cherry tomatoes sliced (or 2 slices of regular tomato)
  • 2 tbsp grated cheese cheddar or your choice
  • 1 tsp butter or oil for frying
  • Salt & pepper to taste

Method
 

  1. Toast 2 slices of wholegrain or seeded bread until golden brown.
  2. Crack the eggs into a bowl, whisk with a fork, and season with salt and pepper.
  3. Heat a non-stick pan over medium heat, add a little butter or oil, and pour in the eggs.
  4. Let them set gently, then fold or shape into a rough square/rectangle to fit the bread.
  5. Place the cooked egg on one slice of toasted bread.
  6. Top with grated cheese, sliced tomatoes, and salad leaves.
  7. Add the second slice of toast on top.
  8. Optional: Add a spread like mayo, hummus, or mustard if desired.
  9. Grill briefly for a melty version

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