Egg Sandwich Recipe -
Egg Sandwich Recipe
  • READY IN 5 mins

Egg Sandwich

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 sandwich Change Servings
  • PREP

    1 min
  • COOK

    4 mins

    5 mins


  1. 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.
  2. 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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Reviews More Reviews

Most Helpful Positive Review
Sep 14, 2010

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!

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.

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.

Oct 27, 2014

Pretty good - watch your egg timing first one blew up in the microwave. I used a toasted English muffin and added some bacon. YUM!

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.

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!

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.

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


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  • Calories
  • 318 kcal
  • 16%
  • Carbohydrates
  • 26.9 g
  • 9%
  • Cholesterol
  • 214 mg
  • 71%
  • Fat
  • 15.8 g
  • 24%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 16.9 g
  • 34%
  • Sodium
  • 839 mg
  • 34%

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

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