Don’t have much time, but want a solid breakfast? Don’t worry, I’ve got you covered! These are so simple to make, filling, and delicious! You can make just one for yourself (or two, I won’t judge) or make enough for a crowd in just a short amount of time. This recipe is for just one breakfast sandwich, but it’s super easy to make more! Simply multiply the recipe by using a muffin pan to cook a bunch at once!
Ingredients:
- 1 Bread roll or English muffin
- 1 Egg
- 1 slice of cheese
- 1 slice of Tomato
- 1 handful of Arugula
- Butter
- Salt
- Pepper
Instructions:
Preheat your oven (or toaster oven) to 400 degrees. Start by greasing a mini oven-safe cup or bowl with butter. If you are making a bunch, a muffin pan works great! I just put a little piece of butter on a paper towel and wipe the inside. This will keep your egg from sticking and making a mess when you go to take it out. Next, crack an egg in the bowl/cup/muffin pan and top with your desired amount of salt and pepper. Pop those in the oven when finished. Cook for about 6 minutes for a runny yolk or longer if preferred. Cut your bread in half and slice your tomato. Place your tomato on the bottom half of the bread and top with cheese. Let these cook in the oven for about 2 minutes (or until the cheese is melted). Toast the top half of the bread for about a minute. When the egg is done cooking, run a knife around the edge to get it loose, then place it on top of the melted cheese. Top with arugula and the other half of bread. Enjoy!
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