1/6 Photos of Fried Egg & Cheese Sandwich
Literary Mom's Note:
I don't care for runny eggs (except eggs benedict) so this hits the spot when I'm in the mood for something more rich and substantial than scrambled eggs, but not gooey (except the cheese). If I have it on hand, I replace one egg with a slice of ham that I fry first.
My Private Note
Units: US | Metric
- 1Heat the butter in a medium-sized non-stick frying pan over medium high heat.
- 2When it's very hot, crack one egg on one side of the pan and one egg on the other side of the pan.
- 3Try to keep them from running into each other so that they can be flipped individually.
- 4CRUCIAL: Poke the yolks with the eggshell (or a fork) so that they run into the whites.
- 5Sprinkle salt and pepper on the eggs.
- 6When eggs have set (edges seem firm), flip carefully.
- 7I usually end up flipping them a few times to make sure the yolk is thoroughly cooked (it's okay if it's a little soft inside but not runny).
- 8When almost done, top each egg with a piece of cheese and cover with a lid until melty--watch closely.
- 9Spread mayo on each slice of toast, top with eggs, and put together.
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Nutritional Facts for Fried Egg & Cheese Sandwich
Serving Size: 1 (260 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 726.9
- Calories from Fat 406
- Total Fat 45.1 g
- Saturated Fat 21.0 g
- Cholesterol 535.0 mg
- Sodium 1273.6 mg
- Total Carbohydrate 47.9 g
- Dietary Fiber 1.8 g
- Sugars 3.1 g
- Protein 31.7 g