Breakfast Sandwich on Sourdough Bread
A hearty and delicious breakfast sandwich featuring scrambled eggs, melted cheddar cheese, fresh spinach, and ripe tomato slices, all layered between toasted sourdough bread slices. Perfect for a satisfying morning meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 1 sandwich
Ingredients
2 slices sourdough bread
2 large eggs
1/4 cup shredded sharp cheddar cheese
1/4 cup fresh spinach leaves
2 slices ripe tomato
1 tablespoon unsalted butter
Salt, to taste
Black pepper, to taste
Instructions
Heat a non-stick skillet over medium heat and add the unsalted butter. Allow it to melt completely.
In a small bowl, whisk the eggs with a pinch of salt and black pepper until well combined.
Pour the eggs into the skillet and cook gently, stirring occasionally, until they are softly scrambled and just set, about 3-4 minutes. Remove from heat.
While the eggs are cooking, toast the sourdough bread slices until golden brown.
Place the toasted bread slices on a plate. On one slice, layer the fresh spinach leaves evenly.
Add the scrambled eggs over the spinach, then sprinkle the shredded cheddar cheese on top of the eggs so it begins to melt.
Place the tomato slices over the cheese layer.
Top with the second slice of toasted sourdough bread to complete the sandwich.
Cut the sandwich in half if desired and serve immediately.