Easy Fluffy Egg Sandwich Recipe
This easy, diner-style egg sandwich uses a low-and-slow scramble for extra fluffy eggs, melty cheddar, and a creamy mayo-Dijon spread on toasted bread. Ready in 15 minutes.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 4 large eggs
- 2 tablespoon milk whole or 2%
- 1 tablespoon unsalted butter
- 4 slice sandwich bread white or wheat, lightly toasted
- 2 slice cheddar cheese or American cheese
- 2 teaspoon mayonnaise
- 1 teaspoon Dijon mustard
- 0.5 teaspoon kosher salt divide to taste
- 0.25 teaspoon black pepper freshly ground
- 1 tablespoon chives finely chopped, optional
Instructions
Preparation Steps
- In a medium bowl, whisk eggs, milk, salt, and pepper vigorously for 30 to 45 seconds until lightly foamy.
- Warm a nonstick skillet over medium-low heat. Add butter and swirl to coat. Lightly toast the bread while the pan heats.
- Pour in the eggs. As they begin to set, gently push the soft curds from the edges toward the center, folding slowly for fluffy, custardy eggs, 1 to 2 minutes.
- Top the eggs with cheese and let it melt for 30 to 60 seconds. Remove from heat.
- Spread mayonnaise and Dijon on the toasted bread slices.
- Divide the fluffy eggs between two bread bottoms, sprinkle with chives, cap with the remaining slices, slice, and serve warm.
Notes
For extra richness, swap milk for half-and-half. Add crispy bacon or a tomato slice for variation. Cook eggs low and slow to keep them tender and fluffy.