Description
A delicious and easy-to-make griddle egg drop sandwich, perfect for a quick breakfast or snack. This recipe features fluffy scrambled eggs, melted cheese, and a savory sauce, all nestled between toasted bread.
Ingredients
Scale
- 2 slices of bread
- 2 large eggs
- 1 tablespoon milk
- 1/4 teaspoon salt
- Pinch of black pepper
- 1 tablespoon unsalted butter
- 1 slice cheddar cheese
- 1 tablespoon mayonnaise
- 1 teaspoon sriracha (optional)
- 1/2 teaspoon honey (optional)
Instructions
- In a small bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Heat a griddle or non-stick pan over medium-low heat. Add the butter and let it melt.
- Pour in the egg mixture. Cook, stirring gently with a spatula, until the eggs are softly scrambled and still a little wet.
- Place the cheese slice on top of the eggs and let it melt slightly.
- While the eggs are cooking, toast the bread slices to your desired crispness.
- In a small bowl, mix together the mayonnaise, sriracha (if using), and honey (if using) to create the sauce.
- Spread the sauce on one side of each toasted bread slice.
- Carefully transfer the cheesy scrambled eggs onto one slice of toasted bread.
- Top with the other slice of toasted bread, sauce-side down.
- Slice the sandwich in half and serve immediately.
Notes
- Adjust the amount of sriracha to your preferred spice level.
- You can add other fillings like cooked bacon, ham, or avocado slices.
- Any type of cheese can be used, such as American, provolone, or Swiss.
- For a richer flavor, use heavy cream instead of milk.
- Ensure the griddle is not too hot to prevent the eggs from cooking too quickly and becoming dry.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 350mg