How to: The 2-Minute Egg Sandwich

So apparently my blog was down a lot of yesterday. Fantastic.

Sorry to anyone who had difficulty accessing the site. Things seem to be moving along a lot more quickly today, so hopefully the troubles are behind us all.


I’m a very efficient person by nature. Almost to a fault. I’m pretty sure it directly relates to my compulsion for punctuality.

Basically, I’m a freak. You already knew this.

But just because I’m rushing to work in the morning doesn’t mean that I forget what’s truly important. Like eating a nutritious breakfast.

Oh what’s that? Why, yes! We are embarking on a Kitchen Adventure!

In general, I’m fine with cereal in the morning, especially when it’s hot out. But in the winter, I find myself craving something a little warmer. A little more substantial. I want an egg sandwich.

But because I’m working toward paying off all my debt, I can’t simply stop somewhere every morning and purchase an egg and cheese. And because I’m obsessed with being early, I don’t have a lot of time to dilly-dally around the kitchen whipping up something fancy.

Which is why I invented the 2-Minute Egg Sandwich.

I’ve been making these for a few months now with great success, and it occurred to me that there may be other punctual-to-a-fault folks out there who would benefit from my wisdom. Allow me to bestow my wisdom. (At least as it pertains to breakfast options.)


Assemble your supplies (you’ll work faster with everything within reach). Here I’ve shown enough ingredients to prepare two sandwiches. Yup, this breakfast is quick enough that I even have time to make one for the hubs. I know. I’m such a good wife.

Basically you need a slice of bread or an English muffin, an egg, a bowl, a slice of cheese, some kind of cooking spray (not pictured), and salt and pepper to taste.

Put the bread in the toaster for about a minute, depending on how you like your toast browned.

While the bread is toasting, spray the bottom of a shallow bowl with cooking spray. Crack the egg, add your desired amount of salt and pepper, and whisk. Cook bowl with egg mixture in the microwave for 55 seconds to a 1 minute and 10 seconds, depending on the strength of your microwave. As you would probably guess, larger eggs need the longer time. Experiment to see what time length works best for you.

While the egg is cooking, the toast should pop out. Assemble the toast and cheese on a plate. (Yup, we’re getting fancy with American cheese. I don’t care what anyone says; it’s delicious with eggs.)

After the egg finishes cooking (you’ll hear a pop), top the cheese with the egg.

Fold to form a sandwich and enjoy as egg sandwiches are meant to be enjoyed: warm. The hubs adds ketchup, which I am not averse to.

And that’s it! The whole process can be completed in under two minutes, making it the perfect fuel for a busy morning.

I’m sure you could add all kinds of things to make it a little fancier (spices, chopped veggies, etc.), but the point of this sandwich is that it’s quick and filling, so I keep things simple on week-day mornings.

Does anyone else have their own variation? Or another quick morning treat I should try? Share in the comments!

3 thoughts on “How to: The 2-Minute Egg Sandwich

  1. Since we don’t really have any places that make a breakfast worth eating (besides our own casa) Joey and I are always trying to come up with new and unique breakfasts. Our favorite right now: breakfast quesadillas made with whole wheat tortillas, egg beaters and sharp cheddar cheese.

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