This is such a fun recipe to make, and once you get the hang of it, it's a snap to pull together. If you prefer to skip the egg-in-the-pan trick, you can easily just layer on your eggs (hard-boiled or scrambled) outside the skillet. There are so many different ways to build this sandwich — whichever way you choose, it'll be delicious. Note that a 10-inch skillet is really the ideal size for this recipe: It fits the two slices of bread or tortilla snugly.
Technique tip: To make this even lighter, use 1 whole egg plus 2 egg whites instead of 2 whole eggs.
Swap option: Use any cheese you prefer.
- 2 eggs, lightly beaten with a pinch of salt and pepper
- 2 slices whole-grain bread
- 2 to 4 slices tomato
- 1 ounce reduced-fat cheddar cheese
- thinly sliced apple (optional)
1. Liberally coat a 10-inch skillet with oil spray and warm over medium heat. Add the eggs, tilting the skillet to evenly distribute them over the bottom of the hot pan.
2. One at a time, dip each slice of whole-grain bread into the uncooked egg, slightly coating one side of each slice. Then, place the undipped sides flat on the pan (line them up so the bread bottoms are touching; this will position them correctly for when you later close the sandwich). Let the eggs cook and firm a bit, about 30 seconds. Using a wide spatula, carefully flip the entire thing over (eggs and two slices of bread). Allow the eggs to cook for another 15-20 seconds. Then, using the spatula, fold the excess egg over the two slices of bread.
3. On one slice of bread, add a couple of tomato slices, 1 to 2 slices cheddar cheese (about 1 ounce) and optional sliced apple. Then, flip the slice of bread without toppings over the bread with the toppings to form a sandwich. Allow the cheese to melt and transfer to a serving plate. Slice in half and dig in!