Café-Style Egg and Cheese Breakfast Sandwich

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The coffee-shop breakfast sandwich is easy to make at home, and it is better fresh. The secret is a soft, folded egg and cheese melted right onto it.

Make-ahead tip

Bake a batch of eggs: whisk 8 eggs with 1/2 cup milk, pour into a greased 9×13-inch pan and bake at 350°F (175°C) for about 15 to 18 minutes until set. Cut into squares, cool, and refrigerate for quick sandwiches during the week. Reheat until hot all the way through.

Serve it with a homemade latte, or make it a brunch with buttermilk pancakes.

Café-Style Egg and Cheese Breakfast Sandwich

A coffee-shop style breakfast sandwich with a soft folded egg and melty cheese.

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Prep Time 3 minutes mins

Cook Time 7 minutes mins

Total Time 10 minutes mins

Servings: 1 sandwich

Course: Breakfast

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 English muffin or brioche bun or 2 slices sourdough
• 2 large eggs
• 1 tablespoon milk
• 1 slice cheddar or American cheese
• 1 teaspoon butter plus a little for the bread
• salt and pepper to taste

Method

 

1. Butter and toast the bread. Set aside.
2. Whisk the eggs with the milk and a pinch of salt and pepper.
3. Melt the butter in a nonstick pan over medium-low heat. Add the eggs and let them set about 30 seconds.
4. Lift the edges so uncooked egg runs underneath. When nearly set but still glossy, fold the sides in to make a square the size of your bread.
5. Top with the cheese, cover the pan 30 seconds to melt, then slide onto the bread and close the sandwich.

Notes

Optional add-ins: cooked bacon or sausage, sliced tomato, spinach or avocado.

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