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You may have seen this method for making breakfast egg sandwiches in your social media feeds, now you can master it, too! Cook up your egg and add the bread directly on top it, flip, fill, and eat.

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary test

5 mins
10 mins
15 mins
1 sandwich


Ingredient Checklist


Instructions Checklist
  • In a large nonstick skillet, cook bacon over medium heat until crisp. Transfer to a paper towel-lined plate to drain.

  • Meanwhile, spread mayonnaise on one side of each slice of bread, set aside.

  • Carefully wipe bacon grease evenly around the pan with a paper towel. Add eggs and do not stir. Add bread, mayonnaise side up, to the eggs while still wet. Let cook until eggs are set, about 30 seconds more. Carefully flip the egg so the bread is now on the bottom.

  • Fold edges of the egg in towards the center. Add cheese and reserved bacon. Fold sandwich in half and continue to cook to melt the cheese, about 10 seconds on each side. Slice and serve hot.

Nutrition Facts

546 calories; fat 36g; cholesterol 421mg; saturated fat 12g; carbohydrates 27g; mono fat 11g; poly fat 10g; insoluble fiber 1g; sugars 4g; protein 28g; vitamin a 872IU; thiamin 0.4mg; riboflavin 0.7mg; niacin equivalents 4.1mg; vitamin b6 0.3mg; folate 105.4mcg; vitamin b12 1.5mcg; sodium 1209mg; potassium 320mg; calcium 423mg; iron 3.9mg.