Cheesy Egg and Tomato Sandwich

Name: Cheesy Egg and Tomato Sandwich
Total time: 15 min
Yield: 1 serving
Ingredients: 2 slices of bread; 1 tablespoon of butter; 2 eggs; 1/4 cup of shredded cheese; 1/4 cup of diced onions; 1/4 cup of sliced tomatoes

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15 minTotal time

EasyDifficulty

350kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

butter An equal amount of olive oil
shredded cheese An equal amount of another good-melting shredded cheese, such as Monterey Jack
bread Two slices of an equal-sized sandwich bread, such as whole-wheat bread

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein18 g

Carbohydrates30 g

Fat17 g

Fiber 3 g · Sugar 5 g · Sodium 620 mg

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A delicious and satisfying sandwich filled with cheesy eggs, onions, and tomatoes. Perfect for a quick and easy breakfast or lunch!

Sandwich

Steps

In a small bowl, beat the eggs and mix in the shredded cheese.
Heat a frying pan over medium heat and melt the butter.
Add the diced onions and sliced tomatoes to the pan and sauté until softened.
Pour the egg and cheese mixture into the pan and cook, stirring occasionally, until the eggs are fully cooked.
Toast the slices of bread until golden brown.
Spread the cheesy egg mixture onto one slice of bread and top with the sautéed onions and tomatoes.
Place the other slice of bread on top to form a sandwich.
Cut the sandwich in half and serve.

Tips for Cheesy Egg and Tomato Sandwich

Use a nonstick pan or a well-seasoned skillet to help the soft egg mixture release without tearing.
The filling is ready when the eggs look set and moist, not glossy or runny; cooking too long can make them rubbery.
Let the filling sit briefly before assembling so excess moisture does not make the toast soggy.

Drink pairing

A dry sparkling wine
Its crisp bubbles complement the rich, cheesy eggs and buttery toast.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate leftover filling or assembled sandwich within 2 hours and use within 3–4 days. Reheat until steaming hot; the bread may soften in storage.