Egg and Cheese Sandwich

Sometimes, you don’t want a project. You don’t want to cook bacon or toast an English muffin with surgical precision. You just want comfort. You want the simple, primal satisfaction of an egg and cheese sandwich. This is that recipe. It’s the one I make with my eyes half-open, before the coffee has even finished brewing. It’s the sandwich I taught my ten-year-old to make for himself. It’s humble, it’s quick, and when done right, it’s absolute perfection.

This is less a recipe and more of a philosophy. It’s about honoring the simple things. A good, soft roll. A properly cooked egg with a runny yolk. A cheese that oozes. It’s the culinary equivalent of your favorite worn-in sweatshirt.

Quick Look

Why You’ll Love This Recipe

• It’s a 5-minute miracle. From craving to consumption in the time it takes to find your keys.
• It requires only 4 core ingredients. Egg, cheese, bread, butter. That’s it.
• It’s the perfect blank canvas. See below for how to gussy it up when you’re feeling fancy.

Grab These

• 1 fresh, soft roll (Martin’s Potato Rolls are the gold standard here, but a good brioche or kaiser roll works too)
• 1 large egg
• 1 slice of good American cheese (I know, I know. But for pure, unadulterated meltiness, it can’t be beat. Boar’s Head is my go-to. Sharp cheddar is a fine substitute, but it won’t be the same gooey experience.)
• 1 pat of butter
• Salt and pepper

Let’s Make It

No fancy techniques here. Just good, simple method. Split your roll. Heat a small non-stick skillet over medium heat. Add your pat of butter. Once it’s melted and foaming, place your roll, cut-side down, in the pan. Toast it for just a minute or two, until it’s golden brown. You’re not looking for a deep crunch, just a toasty, buttery surface. Remove the roll to your plate.

Now, into that same buttery pan, crack your egg. Don’t worry about a ring mold. Let it be free-form. Sprinkle it with a little salt and pepper. Let it cook until the white is mostly set but the yolk is still completely runny, about 2 minutes. This is crucial.

Here comes the magic. Place your slice of cheese directly on top of the still-cooking egg. Now, immediately place the top half of your roll, toasted-side down, on top of the cheese-topped egg. Yes, right in the pan. The bottom half of your roll is waiting on the plate.

Wait 30 seconds. The steam from the egg and the heat of the pan will start to melt the cheese and warm the top bun from the inside. Now, take your spatula and swiftly flip the entire thing—egg, cheese, and top bun—onto the waiting bottom bun on your plate.

You now have a perfectly assembled sandwich: the bottom bun is toasty, the egg is runny-yolked, the cheese is melting over it, and the top bun is soft and steamy. It’s a thing of beauty.

Nutritional Facts (Per Serving – 1 Sandwich)

Variations & Add-Ins

• The “Everything” Upgrade: Sprinkle a little “Everything But The Bagel” seasoning on the egg right after you crack it into the pan.
• The “Herb Garden”: Add a few fresh chives or a sprinkle of dried oregano over the cheese before you put the top bun on.
• The “Steakhouse Style:** Sauté a few thinly sliced mushrooms and onions in the pan before you cook the egg. Remove them, cook the egg, then pile them back on top before the cheese.

Serving Ideas

This is a stand-alone, eat-over-the-sink kind of meal. But it’s also the perfect partner to a big, crisp dill pickle and a handful of potato chips. For a more substantial breakfast, pair it with a smoothie.

Storage & Reheating

Don’t. Just don’t. This is a moment-in-time sandwich. It exists to be enjoyed immediately. The joy is in the runny yolk and the perfectly textured bun, both of which are casualties of time and the microwave.

My Two Cents (Pro-Tip)

The flip-and-slide assembly method is the secret. By placing the top bun on the melting cheese in the pan, you create a steamy, cheesy glue that holds everything together and ensures every component is warm and cohesive. It’s a tiny step that makes a massive difference.

You Asked, I’m Answering (FAQ)

• “How do I get the yolk to be runny but the white fully cooked?” Medium heat is your friend. Too high, and the bottom will burn before the white sets. Too low, and it’ll take forever. A lid for the pan for the last 30 seconds can help set the top of the white without overcooking the yolk.
• “My cheese doesn’t melt all the way. What gives?” You might be using a cheese that doesn’t melt well, like a fresh mozzarella or a pre-shredded cheese with anti-caking agents. That’s why I champion good old American cheese for this specific application—it’s engineered for melt-perfection.