Quick and Easy Egg and Grilled Cheese Sandwich Recipe
Crispy, cheesy, and just plain good eatin’, this egg and grilled cheese sandwich is a down-home favorite that’s fast, filling, and made for mornings on the move.
Equipment
- small and medium frying pans or skillets
Ingredients
- 4 slices Italian or sourdough bread
- 4 slices American cheese
- 2 large eggs
- Kosher salt to taste
- black pepper to taste
- 1 tablespoon butter
Instructions
- Preheat two frying pans or skillets, one small for the egg and one medium for the sandwich.
- Fry the egg: Spray your skillet generously with non-stick cooking spray, and crack the egg into it. Season with salt and pepper. Cook until the bottom is firm, then flip to finish cooking. You want a fully set yolk.
- Butter the bread: While the egg cooks, butter one side of each slice of bread.
- Build the sandwich: In your second pan, place one slice of bread (butter side down), top with cheese, then the cooked egg, then another slice of cheese, and finish with the second slice of bread (butter side up).
- Grill until golden: Cook for 3-4 minutes per side or until the bread is crisp and golden and the cheese is fully melted.
- Repeat for the second sandwich and serve warm!
Notes
Don’t rush the egg—give it time to set so it doesn’t run all over your sandwich.
Keep the heat at medium-low to avoid burning the bread before the cheese melts.
Press lightly with a spatula as it cooks to help everything melt together beautifully.
These sandwiches are best enjoyed fresh and hot, but leftovers can be wrapped in foil and refrigerated for a day.
To bring back that crisp exterior, reheat leftover sandwiches in a pan with a bit of melted butter over medium-low heat or in a toaster oven.
Nutrition
Calories: 567kcalCarbohydrates: 68gProtein: 27gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 206mgSodium: 1535mgPotassium: 266mgFiber: 3gSugar: 7gVitamin A: 635IUCalcium: 530mgIron: 6mg
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