Best 2 Best Ever Egg Cheese Sandwich Recipes
Indulge in the culinary delight that is the egg and cheese sandwich, a classic breakfast or brunch item enjoyed worldwide. This versatile sandwich can be customized to your liking, with various types of bread, cheeses, and additional fillings. From the fluffy softness of a croissant to the hearty texture of sourdough, the choice of bread sets the foundation for your sandwich. The melted cheese adds a gooey, savory element, while the egg, cooked to your desired doneness, provides a protein-packed center. Elevate your sandwich further with additional ingredients like crispy bacon, sliced avocado, or peppery arugula. Whether you prefer a simple combination of egg and cheese or a fully loaded sandwich bursting with flavors, this guide offers a collection of recipes to satisfy every craving. From classic preparations to creative twists, these recipes will transform your morning meal into a culinary adventure.
Here are our top 2 tried and tested recipes!
BEST EVER EGG & CHEESE SANDWICH
This is an old family favorite. I have added a little heat to it with the pepper flakes. Fried onions are also a nice option to make it a little special. Try it with a little Thousand Island Dressing. Cheddar cheese is fine but Cheez Whiz does the trick!
Provided by GaylaV
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Melt margarine in frying pan.
- Add egg (don't break the yolk, but if you do that is alright too!).
- Gently fry the egg.
- Sprinkle the egg with the salt, black pepper and red pepper flakes. (if you don't like hot, leave them off).
- Flip the egg over. I like the yolk to be a bit soft. Polk the yolk after you have turned the egg so that a bit of the yolk seeps out.
- Spread the Cheez Whiz on one side of the bread.
- Put the egg on the bread and top with the other slice of bread. (I like the side with the pepper flakes to meet the Cheez Whiz).
- Return the sandwich to your fryng pan and grill until golden, flip over and grill the other side. (I don't butter the sandwich before frying).
- Enjoy!
BACON, EGG AND CHEESE SANDWICH
For Millie Peartree, a chef and lifelong New Yorker, the bacon, egg and cheese "is everything you need: salty, crunchy, creamy, filling." Because the iconic New York sandwich (which is also known as a "baconeggandcheese" or "B.E.C." when you're in a hurry), is made at thousands of carts and bodegas in all five boroughs, many locals wouldn't think to cook one at home. But if you're desperate for the resuscitation only a B.E.C. can provide, this homestyle adaptation delivers: gooey cheese, crispy bacon and eggs smushed between a buttered roll then wrapped tightly in foil. The only in-person experience you'll miss is waving goodbye to the bodega's owner and cat.
Provided by Ali Slagle
Categories breakfast, easy, for one, quick, sandwiches, main course
Time 20m
Yield 1 sandwich
Number Of Ingredients 7
Steps:
- Bring a large piece of parchment paper or foil to the stove. Heat a medium (10-inch) nonstick skillet over medium. Grease the skillet generously with butter. Place one side of the roll in the skillet, cut-side down, and toast until golden, 2 to 4 minutes. Transfer the toasted half to the parchment, cut-side up. Repeat with more butter and the other half of the roll. (The second side will take less time, as the pan gets hotter.)
- If you're using beef or turkey bacon, add 1 tablespoon butter to the skillet. Add the bacon and cook over medium until browned and crisp, 2 to 4 minutes per side. As the bacon cooks, press it down with a spatula. (This helps the fat render, producing crunchier bacon.) Turn off the heat and transfer the bacon to the bottom roll. Pour off all but 1 tablespoon of the fat.
- Pour the eggs into the skillet, season with salt and pepper and set over medium-low. Using a spatula, pull the egg toward the center and tilt the skillet so the egg runs to the empty part of the skillet. Repeat this all around until the surface of the egg is no longer runny but still shiny. Add the cheese on the top, tearing into smaller pieces for even coverage. Cook, undisturbed, until the top of the egg is matte, just a minute. Remove from heat, fold the egg in half, and then in half again. Transfer to the bottom roll.
- Add ketchup and hot sauce as desired, then add the top roll and press down. Wrap in the parchment, smush again, and let sit for a couple minutes for all the elements to steam together. Cut in half and eat.
Tips:
- Use fresh, high-quality ingredients. The better the ingredients, the better the sandwich will taste.
- Don't be afraid to experiment with different types of bread and cheese. There are endless possibilities, so find what you like best.
- Season the egg mixture to taste. Salt and pepper are a good starting point, but you can also add other spices, such as garlic powder, onion powder, or cayenne pepper.
- Cook the egg mixture over medium heat. This will help prevent it from sticking to the pan and will give you a fluffy, evenly cooked egg.
- Don't overcook the egg mixture. You want it to be cooked through, but not dry.
- Assemble the sandwich while the egg mixture is still warm. This will help the cheese melt and the sandwich will be easier to eat.
- Serve the sandwich immediately. Egg sandwiches are best enjoyed fresh out of the pan.
Conclusion:
The egg and cheese sandwich is a classic breakfast or lunch option that is quick, easy, and delicious. With a few simple tips, you can make the best egg and cheese sandwich you've ever tasted. So what are you waiting for? Give one of these recipes a try today!
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