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4 from 1 vote

Scrambled Egg Sandwich

This scrambled egg sandwich recipe is an easy breakfast that will fuel you all morning long! It’s simple as can be, with fluffy scrambled eggs, cheese, and fresh greens on toast.
Prep Time2 minutes
Cook Time8 minutes
Total Time10 minutes
Course: Breakfast
Cuisine: American
Keyword: scrambled egg sandwich
Servings: 1 serving
Calories: 524kcal
Author: Kasey Schwartz

Ingredients

  • 2 slices thick sliced bread
  • 2 tablespoons salted butter room temperature, divided
  • 1 scrambled egg
  • pinch kosher salt
  • pinch black pepper
  • ¼ cup Swiss or fontina cheese shredded
  • handful fresh arugula

Instructions

  • Spread 1 tablespoon of butter on one side of each slice of bread. Set aside.
  • Scramble the egg.
  • In the same pan used to cook the egg, add one of the slices of bread, butter side down. Sprinkle the cheese over the top. Add the egg to the cheese, followed by the arugula. Top with the remaining slice of bread, buttered side out.
  • Saute until the bread is golden brown and crispy, about 3 to 4 minutes. Flip, then brown the other side, another 3 minutes.
  • Remove from the heat, slice in half and serve.

Nutrition

Calories: 524kcal | Carbohydrates: 28g | Protein: 19g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 249mg | Sodium: 559mg | Potassium: 184mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1281IU | Vitamin C: 1mg | Calcium: 350mg | Iron: 3mg