High-Protein Quick and Easy Breakfast Egg Sandwich
Fluffy scrambled eggs, melted mozzarella, and fresh arugula layered between crispy sourdough bread for a satisfying high-protein breakfast.
Equipment
Ingredients
Ingredients
sourdough bread
2 slice
egg
2 piece
butter
1 tbsp
arugula
20 g
mozzarella cheese (grated)
40 g
salt
1 pinch
black pepper
1 to taste
Instructions
Whisk the eggs
Crack the eggs into a bowl, add a pinch of salt, and whisk until smooth.
Cook the eggs
Heat a nonstick pan over medium heat and melt the butter. Cook the eggs gently, scraping from the sides, until just set and fluffy. Transfer to a plate.
Assemble the sandwich
On each slice of sourdough bread, sprinkle mozzarella cheese. Layer the cooked eggs on one slice, season with black pepper, then add arugula. Top with the second slice, cheese-side down.
Toast the sandwich
Using the same pan, toast the sandwich over medium heat until the bread is golden and crisp and the cheese is melted. Serve warm.
Original recipe
Storage
Best enjoyed fresh. If storing, separate bread from filling to prevent sogginess.
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