My Everyday One-Pan Egg Sandwich

This recipe for my One-Pan Egg Sandwich stands in contradiction to anyone who ever said that cooking — especially healthy cooking — is complicated, time-consuming, or expensive. It calls for a handful of ordinary ingredients, is budget-friendly, and is all done in a single pan.

An Everyday Egg Sandwich

I eat a one-pan egg sandwich (or some iteration of it) at least twice a week. Usually for a late breakfast, but lunch and dinner are fair game too. It’s tailor-made for tinkering. Here are a few ideas to get you started:

• Sub in a corn tortilla for toast
• Perch the egg on the spinach alone, such as in this recipe
• Swap out the greens for leftover vegetables
• Crumble chèvre on top
• Melt Cheddar on the toast
• Add pesto, harissa, salsa, or sriracha if the mood strikes.

My kids will happily eat this at any time of day. And Mr Mom’s Kitchen has never been known to turn down an egg sandwich of any kind, least of all this one-pan number.

If you like this breakfast sandwich, check out these other egg recipes:

Avocado Toast with Soft Egg

Soft-Cooked Eggs with Toast Soldiers

A Perfect Omelet

Buttery Baked Eggs

Make-Ahead Breakfast Sandwiches 

Make this One-Pan Egg Sandwich Your Way

I prefer my eggs sunny side up or over easy since that oozy yolk is essential. It cracks open and saturates the greens and toast with richness.  Consider seeking out pasteurized eggs for this, such as Safest Choice, particularly if you’re cooking for very little ones. If your kids are vegetable phobic or simply don’t like their veggies touching anything else on the plate, leave them off or serve them on the side. You can always add a side of favorite fruit, too. Either way, this still stacks up as nourishing.

Not complicated. Not expensive. Not time consuming. Just Good Fast Food.

Print

Everyday, Open-Face, One-Pan Egg Sandwich

Use a cast iron or non-stick skillet for this if you have one. It will save you some grief when it comes time to clean the egg off the pan.

Course Breakfast

Prep Time 2 minutes

Cook Time 5 minutes

Total Time 7 minutes

Servings 1

Calories 260 kcal

Author Katie Morford

Ingredients

• 1 1/2 teaspoons extra-virgin olive oil, divided
• Large handful dark leafy greens, tough stems removed, torn into pieces if large (collards, spinach, chard, kale, beet greens)
• 1 egg, such as Safest Choice pasteurized egg
• 1 slice good, crusty, whole grain bread large enough to support a fried egg (Trader Joe's Pain Pauline is good for this)
• Salt
• Freshly ground black pepper

Instructions

1. Set a medium skillet over medium-high heat. Add 1 teaspoon olive oil to the pan and tilt it to coat the bottom. Add the leafy greens to one half of the pan and put the bread in the remaining half. Use tongs to turn the greens in the pan until they begin to wilt. If you are using very delicate greens, such as baby spinach, this will happen in 30 seconds or so. Sturdier greens such as kale will take a few minutes.
2. Once the greens are slightly wilted, flip the bread to the second side. Move the greens over to one side of the pan, leaving enough room to fry the egg. Add the remaining 1/2 teaspoon of oil into the empty space and crack the egg. Cook the egg to your liking: sunny side up, over easy, or over hard. For sunny side up, I set a lid on top of the pan (or invert a second skillet over it) to expedite the cooking process.
3. Once the egg is cooked, lay the greens on the toast, top with the egg, finish with a pinch of salt and crack of black pepper. Serve

Recipe Notes

I am proud to be a Brand Ambassador for Safest Choice Eggs. As such, I was compensated for this post.