Yummy Egg & Cheese Sandwiches

These sandwiches are super easy and tasty. I fun weekday or weekend breakfast. We enjoy them on a fresh loaf of bread from the farmer’s market, and the kids love them as a school day breakfast. They are also the perfect thing to fix for a dinner when you’re coming home late, tired, and have slim pickings in the fridge.

Ingredients  

• Hearty Sandwich Bread (Sourdough, Ciabatta, Whole Wheat)

• Sliced Cheese (Our kids love American, but suite your fancy)

• Eggs (I like to do two per sandwich for adults and bigger kids, one for the littles)

• Mayo

• Olive oil, salt & pepper

Step 1

 Heat a large skillet (I love cast iron!) on medium heat. Lay out two pieces of bread for every sandwich. Place a slice of cheese on each piece of bread (if you’re short of cheese or saving calories, split the cheese in half and do half on each side) 

Step 2

Drizzle some olive oil in the skillet and swirl. Crack eggs in skillet (I generally aim to fit about 4 at a time). Turn heat down to med-low. Cook until whites are set. Flip briefly and cook to your doneness. Add some salt and pepper.

Step 3

Place eggs on the bread with cheese. Flip a piece of bread on top. Gently spread mayo on top of bread and flip sandwich down onto skillet. Gently spread mayo on other side, while first side is cooking.

 Step 4

Flip over and cook other side. Remove when toasted.