Efficient Breakfast Egg Sandwich

Ingredients

• 2 eggs (beaten)
• 2 slices bread (white or whole wheat)
• 0.5 tomato (sliced)
• 0.25 cup baby spinach
• 1 oz mozzarella cheese (sliced or shredded)
• 1 tsp butter (for the pan)
• salt and black pepper (to taste)

Steps

1. 1

   Prepare the fillings by slicing the tomatoes and mozzarella cheese, and set aside the baby spinach.

2. 2

   In a small bowl, crack the eggs, season with salt and black pepper, and whisk until well combined.

3. 3

   Melt butter in a large non-stick skillet over medium heat.

4. 4

   Pour the beaten eggs into the skillet, tilting the pan to coat the surface evenly.

5. 5

   Immediately place two slices of bread side-by-side into the raw egg. Flip the bread slices over once so both sides are coated in egg, then leave them in the pan.

6. 6

   Cook until the egg is set and firm enough to flip. Using a large spatula, flip the entire egg and bread assembly over as one unit.

7. 7

   Fold the overhanging edges of the cooked egg onto the top of the bread slices.

8. 8

   Place the sliced tomatoes, baby spinach, and mozzarella cheese onto one of the bread slices.

9. 9

   Fold the other bread slice over the fillings to form a sandwich.

10. 10

    Continue to cook for 1-2 minutes, flipping once, until the bread is golden brown and toasted and the cheese has melted.

Notes

This 'one-pan' technique ensures the egg is perfectly sized for the bread and helps keep the fillings secure.

Nutrition per serving

• breakfast
• sandwich
• eggs
• vegetarian
• quick-meals
• brunch