Breakfast Sandwich with Fried Egg and Cheddar
A classic American breakfast sandwich built on toasted bread, a crisp-edged fried egg, and sharp cheddar. Simple technique—proper heat, seasoning, and timing—turns pantry staples into a diner-style favorite.
The breakfast sandwich is one of America’s most practical classics: fast, filling, and endlessly customizable. This version leans into fundamentals—toast for structure, a well-fried egg for texture, and cheddar for richness. Once you master the heat control, you can make it reliably in under 15 minutes any morning.
Total Time
13 min
Prep Time
5 min
Cook Time
8 min
Servings
2
Ingredients
For the sandwich
- •2 English muffins, split (or 4 slices sturdy sandwich bread)
- •2 large eggs
- •2 slices sharp cheddar cheese
- •1 tablespoon unsalted butter, divided
- •1 teaspoon neutral oil (canola or vegetable)
- •Kosher salt, to taste
- •Freshly ground black pepper, to taste
Optional add-ons (classic-friendly)
- •2 slices cooked bacon or 2 breakfast sausage patties
- •1–2 teaspoons mayonnaise or softened butter
- •Hot sauce or ketchup, to taste
Instructions
- 1
Toast the English muffins until golden. Spread a thin layer of butter or mayonnaise on the cut sides if desired; this adds flavor and helps repel moisture from the egg.
- 2
Heat a nonstick skillet over medium heat. Add 1 teaspoon oil and 1/2 tablespoon butter and swirl to coat the pan.
- 3
Crack in the eggs. Season with a pinch of salt and pepper. Cook 2–3 minutes, until the whites are set and the edges are crisp.
- 4
For over-easy (more classic sandwich style), flip and cook 15–30 seconds. For a firmer yolk, cook 45–60 seconds. (Alternatively, cover the pan for 30–60 seconds to set the whites without flipping.)
- 5
Place a slice of cheddar on each egg and cover the pan for 20–30 seconds to melt.
- 6
Assemble: set each cheesy egg on the bottom half of a toasted muffin. Add bacon or sausage if using, then top with the other muffin half. Serve immediately with hot sauce or ketchup if you like.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.