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Egg Drop Sandwich

Egg Drop Sandwich Recipe

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Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings: 1 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 large eggs
  • 1 tbsp whole milk or cream (optional)
  • pinch salt
  • pinch black pepper
  • 1 tbsp unsalted butter
  • 2 slices soft sandwich bread
  • 1 slice American or cheddar cheese (optional)

Method
 

  1. Whisk the eggs, milk, salt, and pepper until frothy. Melt the butter in a nonstick skillet over medium heat.
  2. Pour the eggs into the pan and cook undisturbed for 30 seconds, then push and fold gently until mostly set but still glossy, about 1 1/2 minutes total. Add cheese if using, and fold the eggs into a rectangle.
  3. Briefly toast both bread slices in the same pan, about 20 seconds per side. Place the egg and cheese on one slice, top with the other, and press down.
  4. Press the sandwich with a spatula, slice diagonally, and serve warm.

Notes

This sandwich is best eaten right away while the eggs are soft and the bread is crisp. If you want to prep ahead, whisk the eggs the night before and store them in a covered container in the fridge; just beat again briefly before cooking.