It's egg sandwiched between cheese, sandwiched between bread. How fun is that?! This sandwich inside a sandwich is one breakfast recipe you'll be making on repeat.



  • ½ cup shredded Parmesan or Grana Padano cheese (2 oz.)

  • 4 eggs

  • Salt and black pepper

  • 4 provolone cheese

  • 4 English muffins, split and toasted

  • ¼ cup thinly sliced dried tomatoes in olive oil

  • 1 cup baby arugula


  • Heat a 12-inch griddle or nonstick skillet over low. Sprinkle Parmesan cheese into four 4-inch rounds onto hot griddle. Cook 1 minute or just until cheese begins to melt.

    Break eggs onto cheese rounds; sprinkle with salt and pepper. Cook 4 to 5 minutes or until egg whites are completely set and yolks are desired doneness. Top with provolone cheese; cook 3 minutes or until melted.

    Layer English muffin bottoms with dried tomatoes. Add eggs, arugula, and muffin tops. Serve immediately.

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Nutrition Facts

380 calories, 18 g fat (7 g saturated fat, 2 g polyunsaturated fat, 4 g monounsaturated fat), 207 mg cholesterol, 760 mg sodium, 35 g carbohydrates, 1 g fiber, 3 g sugar, 19 g protein.