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Folded Egg Sandwich – The Perfect Breakfast

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This fluffy folded egg sandwich is a quick, satisfying, and protein-rich breakfast that’s incredibly easy to make. The soft, custardy eggs are folded to perfection, making them ideal for stacking in a sandwich. Whether you’re preparing a weekday grab-and-go meal or a leisurely brunch, this sandwich delivers delicious flavor and texture every time.

Ingredients

Scale

For the Folded Eggs:

  • 2 large eggs (organic preferred)
  • 1 tablespoon whole milk (or half-and-half for extra creaminess)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon unsalted butter

For the Sandwich:

  • 2 slices of bread (brioche, sourdough, or whole wheat)
  • 1 slice of cheese (cheddar, Swiss, or American)
  • 1 teaspoon mayonnaise or butter (for toasting the bread)
  • Optional add-ins: crispy bacon, ham, avocado slices, sautéed mushrooms, spinach

Instructions

  • Prepare the Egg Mixture: Crack the eggs into a bowl and whisk with milk, salt, and pepper until smooth.
  • Cook the Folded Eggs: Heat a non-stick pan over low heat and melt the butter.Pour the egg mixture into the pan and let it set for 30 seconds.Gently push the edges toward the center and let the uncooked eggs flow outward.Fold the eggs into a square shape and cook for another 30 seconds.
  • Toast the Bread: Spread butter or mayonnaise on one side of each slice.Toast in a pan until golden brown and crispy.
  •  Assemble the Sandwich: Place cheese on warm toasted bread.Add the folded egg and your favorite toppings.Top with the second slice of bread and press lightly.
  • Serve & Enjoy: Slice in half and serve immediately.Pair with fruit, hash browns, or a blueberry smoothie for a complete meal.

 

Notes

  • Make it Healthier: Use whole wheat bread and add spinach.
  • Vegan Option: Substitute tofu scramble for eggs and use dairy-free cheese.
  • Meal Prep Tip: Store folded eggs in an airtight container in the fridge for up to 2 days. Reheat before assembling.

Nutrition

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