breakfast scramble sandwich

Categories: Breads, Pizza, Tarts, Eggs, Posted by Sandy Bergsten


4 large eggs

Small pinch of cayenne pepper

Kosher salt

2 tablespoons unsalted butter

2-3 tablespoons whipped cream cheese

4 slices American cheese

4 thick slices white sandwich bread



Whisk the eggs and cayenne in a small bowl; season generously with salt.

Heat the butter in a medium saucepan over medium to medium-high heat. Add the eggs and cook, whisking constantly, until they have set in small curds and are beginning to look dry, about 1 minute. Immediately remove from heat and whisk in the cream cheese.

(The eggs can be scrambled 2 hours ahead. Cover tightly and store at room temperature.)

Put two slices of cheese on two of the slices of bread. Top the other two slices with the egg mixture. Close the sandwiches up.

Heat a dry large skillet over medium-low heat, then brush very lightly with butter. Toast the sandwiches until golden brown, about 3 minutes per side.

Makes 2

(Adapted from Du’s Donuts)

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