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Egg and cheese sandwich in a frying pan

Skillet Egg and Cheese Sandwich

A quick breakfast the whole family will love! This skillet egg and cheese sandwich is another easy option for a fast morning meal. It's made with everyday ingredients, yet it comes out hearty and filling. Both grown-ups and kids will be happy to dig in.

katushafin

Recipe author

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Composition / ingredients

Servings:

White bread (for toast, 2 slices)

Eggs

Tomatoes (or 4 cherry tomatoes)

Hard cheese (two slices)

Vegetable oil (for frying)

0.5

Fresh herbs

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 9 g

Fats 29 % 8 g

Carbohydrates 39 % 11 g

160 kcal

GI: 18 / 82 / 0

Cooking method

Cooking time: 15 min

Step 1:

How do you make a skillet egg and cheese sandwich? Start by gathering your ingredients. Any bread works here — white, rye, or whole wheat. Square sandwich bread is ideal; I'm using regular sliced sandwich bread. Any cheese will do, too — hard, semi-hard, or a soft melting cheese like mozzarella. The key is that it tastes good, is good quality, and melts well. Use whatever fresh herbs you like; I'm using parsley.
Step 2:

Rinse the tomato, pat it dry, and slice it into thin rounds. If you're using cherry tomatoes, cut them in half.
Step 3:

Wash the herbs well and dry them thoroughly so extra moisture doesn't water down the dish. Pick off the leaves and finely chop them with a sharp knife.
Step 4:

Crack the eggs into a bowl. Season with salt to taste. Beat them well with a fork or whisk until smooth and uniform.
Step 5:

Heat a skillet over medium heat. Add a little vegetable oil and let it warm up. Pour the beaten eggs into the pan, then lay both slices of bread right on top.
Step 6:

Wait until the egg sets and turns golden on the bottom. With a quick, gentle motion, flip the whole thing over. It may tear a little — no worries, it won't affect the taste. Arrange the tomato slices on the bread and scatter the herbs over them. Top the tomato with the cheese slices. Cover the pan with a lid, lower the heat, and wait for the cheese to melt.
Step 7:

Once it has melted, fold the sandwich closed with the filling inside. Any egg that hangs over the edges of the bread can be tucked inside the sandwich or trimmed off, as I did.
Step 8:

Serve the sandwich right away — cut it in half on the diagonal if you like. Enjoy!

You can also add any deli meat or sausage to the filling for an even heartier sandwich.
Always wash your eggs before using them, since even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best.
Choose tomatoes that are juicy but firm. Soft, overripe tomatoes don't hold their shape and will turn to mush as you slice and cook them, spoiling the look of the dish.
A quick tip: the wrong pan can ruin even the best recipe, so use a good nonstick skillet for the cleanest flip.