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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.
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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