Toasted sourdough bread holds creamy scrambled eggs, cheese, lettuce, and tomato in these Easy Scrambled Egg Sandwiches. Make them for breakfast, lunch, or dinner for a quick and tasty vegetarian meal.
INGREDIENT
– 4 egg– ¼ cup milk– 1 Tablespoon butter– Salt and Pepper, to taste– Chopped chive– 2 slices cheese of your choice– Mayonnaise– Dijon Mustard– 4 slices sourdough bread– Leaf lettuce– Sliced Tomatoe
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INSTRUCTION
Large basin or measuring cup for eggs and milk. Heat a non-stick skillet low. One tablespoon butter on a skillet. Simmer eggs 30 seconds without stirring.
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Step 1
Drag a rubber spatula through the egg mixture and edges to release uncooked pieces into the skillet. Drag spatula every 10-15 seconds to curdle eggs.
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Step 2
Remove “wet” eggs from heat. After salting, peppering, and snipping chives, divide eggs amongst sandwiches and melt cheese.
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Step 3
Toast bread if desired. Both sides of sandwiches should include dijon mustard and mayonnaise. Add lettuce, tomato, salt, and pepper to one slice. Second bread piece over eggs.