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Easy 3 Minute Egg Sandwich
When I used to teach First Grade I would make one of these for myself every morning.
I needed something healthy and filling that would get me all the way to lunchtime from 6:00am in the morning.
And I needed something I could make fast and take with me that would still be delicious if it cooled off a little. Oatmeal or cereal just wouldn't do it because it would get soggy or be nasty when it got cold.
I lived in the same neighborhood with my elementary school so I couldn't stop anywhere and get a hot breakfast. And I didn't really want to pay the money or take the time out to go to the school cafeteria just before the kids came into the classroom.
In fact, it was my doctor that recommended egg sandwiches. They have a carbohydrate and a protein that would supply me with plenty of energy packed natural sugar to keep me going through the day.
And I could easily add cheese and/or preserves to give me a little bit extra.
With an egg sandwich, I could eat breakfast and not think about food again until lunchtime, which was great because I'm hypoglycemic and was WAY too busy to think about food during the day.
So in the morning, I would pop two pieces of bread in the toaster, crack an egg in the skillet, and pull out the butter, the plastic container and lid, a piece of cheese and a jar of preserves.
The toast would pop and I would butter it, setting one piece in my plastic container.
I would flip my egg and put a piece of cheese on it, and smear my other piece of bread in preserves.
Then it was time to set the egg and cheese on the bread in my to-go container and the other pice of bread on top.
I would put everything away and put the top on my container to take it with me in 3 minutes flat. Obviously it might take you a few times to get it down to 3 minutes if needed.
Otherwise, enjoy this recipe for a quick but delicious egg sandwich!
- 2 pieces bread, any flavor, (for each sandwich)
- 1 medium egg, (for each sandwich)
- 1 piece American cheese, or other flavor, (for each sandwich)
- 2 tablespoons fruit preserves, (for each sandwich)
- 3 tablespoons butter, (for each sandwich)
- I would start by setting out your cooking area with your skillet, butter, an egg, your piece of cheese, your salt, and a spatula.
- This process is going to go pretty fast, so having to search for the right materials in mid-cook could cause you to burn your food.
- At your toaster, set out a plate and knife and your bread. Once you're finished with the butter, you will need to move it over to the toaster area.
- Let's get this started! Scoop about one tablespoon of butter into your skillet and melt over medium heat.
- Move the butter to your toast station.
- Pop your two pieces of toast into the toaster, making sure the heat is set low enough not to burn your toast.
- When your butter is melted, break your egg into your pan. I also make sure to pop the yolk.
- Sprinkle a little bit of salt onto your egg, if you choose to use it.
- When your toast pops, spread butter immediately on both pieces of toast while they are still hot. This way the butter will melt as it is spread.
- Move your toast over next to your egg station.
- As the egg is cooked on the bottom and ready to flip, scoop your spatula underneath it and flip it over.
- The egg will cook really fast, so immediately open your cheese and lay it on top so it can melt.
- When you egg is done, in less than a minute, scoop it out of the pan and onto one of your pieces of toast.
- I like to spread whatever preserves I have on hand on the other piece of toast.
- I used blackberry this time, but I also love peach, jalapeno, strawberry, raspberry, and blueberry.
- Place your preserve spread toast on top of your egg side of toast.
- I like to cut mine in half so I don't have to pick the whole thing up at once and risk it spilling out.
- Finally, enjoy!!
- Yummy! Yummy!
|Serving size: 1 egg sandwich|
|Calories from Fat||171|
|% Daily Value *|
|Fat 19 g||29%|
|Saturated fat 7 g||35%|
|Unsaturated fat 11 g|
|Carbohydrates 26 g||9%|
|Sugar 0 g|
|Fiber 0 g|
|Protein 16 g||32%|
|Cholesterol 291 mg||97%|
|Sodium 804 mg||34%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
This is one of those recipes that is super easy to make your own.
This isn't like adding your own veggies to spaghetti for a healthier family meal. This is more like my Quick and Easy Chicken Vegetable Quesadillas where each member of the family can make their own their way.
My husband puts two eggs in his sandwiches with mayonnaise (gross!) and ketchup. But I try to keep it rather simple with cheese and preserves.
After visiting Sonic and having their egg, cheese, and bacon sandwich, I tried that on my own.
However, be careful with adding sausage or bacon to your sandwich every morning, as I quickly started gaining weight. lol
Consider instead tomatoes, spinach or some leaner meat like ham.
I would love to know how you prefer your egg sandwich. Leave a comment letting me know what your favorite sandwich is!
What would you put on your egg sandwich?
© 2014 Victoria Van Ness