Baked Egg Sandwich

The first recorded recipe for a baked egg sandwich dates back to 1897 in a cookbook called ‘The Boston Cooking-School Cook Book’ by Fannie Farmer.

This is vegetarian and high protein recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Baked Egg Sandwich

Cooking Method: Baking Cuisine: American Courses: Breakfast, Brunch Recipe Keys: High Protein Vegetarian

Difficulty: Intermediate Prep Time 10 min Cook Time 20 min Rest Time 5 min Total Time 35 mins

Servings: 1 Calories: 400

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 piece English muffin
• 2 piece Egg
• 1 slice Cheddar cheese
• 2 strip Bacon
• 2 slice Tomato
• 1 leaf Lettuce
• 1 tablespoon Mayonnaise
• 1 pinch Salt
• 1 pinch Black pepper

Instructions

1. Preheat the oven to 350°F (175°C).
2. Split the English muffin in half and toast it in the oven for 5 minutes.
3. Cook the bacon in a skillet over medium heat until crispy.
4. In a separate skillet, fry the eggs to your desired doneness.
5. Once the English muffin is toasted, spread mayonnaise on each half.
6. Layer the bacon, tomato slices, lettuce, and cheese on one half of the English muffin.
7. Place the fried eggs on top and season with salt and black pepper.
8. Top with the other half of the English muffin.
9. Bake the sandwich in the oven for 10 minutes, or until the cheese is melted and the sandwich is heated through.
10. Remove from the oven, let it rest for 5 minutes, and serve hot.

Nutrition Facts

Servings 1

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Amount Per Serving

Calories 400kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 45g15%

Sugars 5g

Protein 20g40%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.