Easy Egg Sandwich

There’s something comforting about the simple crack of two eggs into a cold pan. The gentle sizzle, the warmth slowly filling the kitchen, and the aroma of butter melting into soft scrambled eggs feels like a hug in food form.

When you spread mayo over golden bread and layer in fresh cucumbers, pepper, and a dash of hot sauce, it becomes more than just a sandwich — it’s a memory in the making.

You’ll love how this sandwich feels like a quick escape, whether it’s breakfast on a busy morning or a midnight snack. It’s the kind of recipe that leaves you smiling after the last bite. 💛

For download the full PDF of the recipe is here -

Ingredients

🍳 Eggs, 🧈 Butter, 🧂 Salt, 🍞 Bread, 🥒 Cucumber, 🌶️ Hot Sauce, 🥄 Mayonnaise, ⚫ Black Pepper

Step-by-Step Instructions -

Step 1. Start with a Cold Pan

Place a cold pan on the stove. Add 2 eggs and ½ tsp butter.
👉 You can use any pan, but I love this nonstick frying pan — it keeps eggs fluffy and never sticks.

Step 2. Cook Low and Slow

Cook on low heat, stirring gently until the eggs begin to thicken softly.
👉 A simple spatula works, but a silicone spatula makes stirring smooth and gentle — plus, it’s heat-safe.

Step 3. Enrich with Butter & Salt

Add a pinch of salt and 1 tsp butter. Continue stirring until eggs are creamy and thickened.

Step 4. Toast the Bread

In the same pan, add a little butter and toast 2 bread slices on low heat until golden.

Step 5. Layer with Mayo & Veggies

Spread mayonnaise on the bread. Layer with cucumber slices, pepper, extra mayo, and a touch of hot sauce. Place the scrambled eggs between the bread slices.
👉 A regular knife works fine, but a serrated bread knife makes slicing neat and effortless — no squished sandwich.

Step 6. Assemble the Sandwich

Place the scrambled eggs between the bread slices. Serve warm and enjoy!

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