Scrambled Egg Sandwich
Scrambled Egg Sandwich
Ingredients
- 10 large eggs
- 4 tablespoons green onions, chopped
- 8 slices American cheese
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon dried herb blend seasoning, or to taste
- 4 large bread rolls
- 2 tablespoons butter
Instructions
- 1
Crack the large eggs into a medium-sized bowl. Add the chopped green onions to the eggs.
⏱️ 2 min
- 2
Using a fork or whisk, whisk the eggs and green onions until they are well combined and slightly frothy.
⏱️ 2 min
- 3
Heat a large non-stick pan over medium heat. Add the butter and allow it to melt and coat the bottom of the pan.
⏱️ 1 min
- 4
Pour the whisked egg mixture into the hot pan. Let the eggs cook undisturbed for about 30 seconds until the edges begin to set.
⏱️ 1 min
- 5
Using a spatula, gently push the cooked edges of the eggs towards the center, allowing the uncooked egg to flow underneath. Continue this process, stirring and breaking up the eggs, until they are mostly set but still slightly moist.
⏱️ 3 min
- 6
Fold each slice of American cheese in half and add them directly into the pan with the scrambled eggs. Continue stirring gently, allowing the cheese to melt and incorporate into the eggs. Cook until the eggs reach your desired consistency.
⏱️ 2 min
- 7
Remove the pan from the heat. Grind fresh black pepper over the scrambled eggs, then sprinkle with the dried herb blend seasoning. Stir once more to distribute the spices evenly.
⏱️ 1 min
- 8
Carefully tear or cut each large bread roll open horizontally to create a pocket or space for the filling.
⏱️ 2 min
- 9
Generously spoon the hot scrambled egg mixture into each opened bread roll. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Scrambled Egg Sandwich
- 10 large eggs
- 4 tablespoons green onions, chopped
- 8 slices American cheese
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon dried herb blend seasoning, or to taste
- 4 large bread rolls
- 2 tablespoons butter
Instructions
- 1
Crack the large eggs into a medium-sized bowl. Add the chopped green onions to the eggs.
⏱️ 2 min - 2
Using a fork or whisk, whisk the eggs and green onions until they are well combined and slightly frothy.
⏱️ 2 min - 3
Heat a large non-stick pan over medium heat. Add the butter and allow it to melt and coat the bottom of the pan.
⏱️ 1 min - 4
Pour the whisked egg mixture into the hot pan. Let the eggs cook undisturbed for about 30 seconds until the edges begin to set.
⏱️ 1 min - 5
Using a spatula, gently push the cooked edges of the eggs towards the center, allowing the uncooked egg to flow underneath. Continue this process, stirring and breaking up the eggs, until they are mostly set but still slightly moist.
⏱️ 3 min - 6
Fold each slice of American cheese in half and add them directly into the pan with the scrambled eggs. Continue stirring gently, allowing the cheese to melt and incorporate into the eggs. Cook until the eggs reach your desired consistency.
⏱️ 2 min - 7
Remove the pan from the heat. Grind fresh black pepper over the scrambled eggs, then sprinkle with the dried herb blend seasoning. Stir once more to distribute the spices evenly.
⏱️ 1 min - 8
Carefully tear or cut each large bread roll open horizontally to create a pocket or space for the filling.
⏱️ 2 min - 9
Generously spoon the hot scrambled egg mixture into each opened bread roll. Serve immediately.
⏱️ 1 min