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READY IN 5 mins

Egg Sandwich

Read Reviews (90)

"A delicious microwave egg and cheese sandwich on toast." — KrS

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Original recipe makes 1 sandwich Change Servings

1 egg
1 tablespoon milk
2 slices white bread

salt and pepper to taste (optional)
1 slice American cheese

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Directions

Crack the egg into a microwave-safe cereal bowl and whisk in the milk. Season with salt and pepper. Cook in the microwave on 100% power for 1 to 2 minutes, or until cooked through.
While the egg is cooking, toast the bread. Use a spoon to remove the cooked egg from the bowl and set it on one piece of toast. Top with a slice of cheese and the other piece of toast. Cook in the microwave until cheese is melted, about 15 seconds.

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PREP 1 min
COOK 4 mins
READY IN 5 mins

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Oh, the incredible edible egg! Don't be afraid to microwave the egg, it really is good. If you spray the bowl with some Pam first, the egg will slide right out and you won't have that cooked on egg that is impossible to scrub off your dishes. I only microwave one egg at about 45 seconds and then top it with cheese and microwave it for the last 15 seconds. Sprinkle with salt and pepper and viola. This is so versatile too. You can add bacon, sausage, ham, tomato, etc. And you can use any bread you have (sandwich, hamburger roll, English muffin, croissant, etc.) and it turns out great every time! So easy a man, I mean the kids could do it!

—Marley_Mom

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Most Helpful Critical Review

Apr 10, 2007

Sort of like a home-made Egg McMuffin. It's pretty bland, though. It will be better with some bacon or ham on it. I would recommend trying to toast this in the oven since the bottom piece of toast got soggy while microwaving to melt the cheese. Good base since it was so simple. I'll make it again, but with my own adjustments.

—ChristyR

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102 Ratings

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Aug 03, 2012

I had very little time this morning to make breakfast for the kids. This worked out great as my oldest boy could do this pretty much by the directions. I had one of those microwave omelette pans (which asks for two eggs, wisked, to be poured on each side). All he did was add salt and pepper to each wisked egg and cook it in the microwave omelette pan. Then, he cut it in half to make two sandwiches. Good for them, GREAT for me. NOTE: You might want to keep in mind that you may need to spritz your microwaveable container with non-stick spray before you cook your egg. Having made egg in the microwave before, they do tend to want to stick pretty bad if you don't.

—Sarah Jo

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Nov 30, 2009

Pretty good - watch you egg timing though. My first one blew up in the microwave. I used an english muffin and added some bacon.

—Jillian

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Nov 18, 2009

ADDED TIP: In my last review, I forgot to mention that I use round cookie cutters to cook the eggs in. Whether I cook them in a skillet or the microwave (scrambled or just cooked whole, and breaking the yoke), make sure the skillet (or the microwave safe dinner plate is liberally sprayed with butter-flavored Pam, as well as the inside of the cookie cutters. Either way, the eggs cook up pretty quickly, so be careful that the bottoms don't scorch. When one side is cooked, carefully turn the eggs over, remove cookie cuters (they should slide off easily), and finish cooking the other side, if need be. Perfect sized eggs for an English muffin! I bought my cookie cutters at K- Mart about ten years ago, but I'm sure you can still find them there, or maybe at WalMart's.

—LOVE2COOK4U

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Oct 04, 2010

Slap some Mayo on one side of the sandwich before you eat it.. I know it sounds strange but its actually great!

—Buddy

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Oct 04, 2010

I do this everyday; one or two eggs with spinach and zucchini, ham or roast beef ( for that steak and egg taste) I use an old glassbake chili bowl to cook mine in, cover your egg or it will explode. when it is done I toss cheese on it recover and let it melt as I am waiting for my coffee. depending on what you cover your eggs with it will puff up

—Josephina Maietta

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Nov 25, 2008

One egg on a sandwich isn't enough for me, I had to double. I didn't microwave it either. The egg and toast were hot enough to melt the cheese just fine.

—Tricia Jaeger

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Nutrition

Calories
318 kcal
16%

Carbohydrates
26.9 g
9%

Cholesterol
239 mg
80%

Fat
15.8 g
24%

Fiber
1.2 g
5%

Protein
16.9 g
34%

Sodium
1226 mg
49%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Egg Sandwich

Serving Size: 1/1 of a recipe
Servings Per Recipe: 1
Amount Per Serving
Calories: 318
Calories from Fat: 142

% Daily Value *
Total Fat 15.8g 24 %
Saturated Fat 7.7g 38 %
Cholesterol 239mg 80 %
Sodium 1226mg 49 %
Potassium 188mg 5 %
Total Carbohydrates 26.9g 9 %
Dietary Fiber 1.2g 5 %
Protein 16.9g 34 %
Sugars 3.4g
Vitamin A 11 %
Vitamin C < 1 %
Calcium 35 %
Iron 28 %
Thiamin 16 %
Niacin 46 %
Vitamin B6 9 %
Magnesium 10 %
Folate 46 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.