The scrambled egg sandwich is a healthy and tasty sandwich, perfect for breakfast and a light lunch. Soft and fluffy scrambled egg made from egg stir-fried in a pan with salt and pepper served with toasted bread. 

Variations

• With milk and eggs, add chilli powder and turmeric powder and make it more Indian style.
• I used white bread for this recipe, you can replace it with brown or multigrain bread.
• You can add any of your favourite vegetables or cheese to make it extra filling and add more nutrition.

Notes

• You can add thinly sliced onion, tomato,  and chilli sauce before covering it with another slice of bread.
• While cooking the egg keep the flame low, stir it with a spatula for a soft and fluffy scrambled egg.
• Before filling the bread with scrambled eggs, you can spread mayonnaise or any other sauce.

Other varieties – Bread Cutlet, Bread Pizza, Bread Chilli, Masala Bread Toast, Bread Omelet, Stir-fried Eggs with Bread 

Print

Scrambled Egg Sandwich

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

The scrambled egg sandwich is a healthy and tasty sandwich, perfect for breakfast and a light lunch. Soft and fluffy scrambled egg made from egg stir-fried in a pan with salt and pepper served with toasted bread. 

Course: Breakfast, lunch

Cuisine: Indian

Keyword: egg sandwich

Author: Sivagami Meganathan

Ingredients

• 2 Eggs
• 2 Bread slice
• 1/2 tsp Pepper
• Salt as needed
• 4 tsp Milk
• 2 tsp Butter
• Few Coriander leaves

Instructions

1. Add eggs, milk, salt and pepper to a bowl.

2. Whisk everything together.

3. Melt the butter in a pan.

4. Add the egg mixture to the frying pan and keep the flame low.

5. Gently pull, lift and fold.

6. Cook until the egg mixture thickens and there are no remaining.

7. Sprinkle chopped coriander leaves.

8. Apply the remaining butter on bread and toast.

9. Place the bread slice, top with scrambled egg cover with another slice of bread.

Method

Step by Step pictures

1. In a bowl add eggs.

2. Add milk, salt, and pepper.

3. Whisk everything together and keep it aside.

4. Melt butter in a pan.

5. Add the egg mixture to the pan, and keep the flame on low.

6. Gently pull, lift and fold.

7. Cook until the egg mixture thickens.

8. Cook until no remaining liquids.

9. Sprinkle chopped coriander leaves and keep them aside.

10. Apply the remaining butter to the bread and toast.

11. Place the bread slice, top with scrambled egg and cover with another slice of bread. Serve hot.