Ingredients
Scale
- 2 large eggs
- 1 teaspoon water
- Pinch of kosher salt
- Butter or oil, for greasing the pan
- 2 slices sandwich bread
- 1/2 avocado, sliced
- 2 slices cheddar cheese
Instructions
- In a small bowl, whisk together the eggs, water, and salt until well combined.
- Heat a 9-inch nonstick or well-seasoned cast iron skillet over medium heat. Lightly grease with butter or oil.
- Pour the egg mixture into the pan, tilting the skillet so the eggs evenly cover the bottom.
- Place both slices of bread on top of the eggs. Press gently so each slice absorbs a little of the egg mixture.
- Cook until the eggs are fully set.
- Carefully flip the entire egg-and-bread layer so the bread is now on the bottom.
- Top one side with the sliced avocado and cheddar cheese.
- Fold the extra egg edges inward, then fold the sandwich in half.
- Cook for another 1–2 minutes per side until the bread is golden and the cheese is melted.
- Slice and serve warm.
Notes
- Use a good pan: A nonstick or well-seasoned cast iron skillet helps prevent sticking and makes flipping much easier.
- Wait before flipping: Let the eggs fully set before turning everything over to keep the sandwich intact.
- Toast to preference: Cook the folded sandwich a little longer if a crispier, golden crust is preferred.
- Customize the filling: This recipe works well with spinach, tomatoes, cooked bacon, turkey, or other favorite breakfast ingredients.
