Scrambled Egg Breakfast Sandwich
Prep time
Cook time
Total time
A quick and easy breakfast sandwich made with scrambled eggs, sun-dried tomatoes, chives and bread.
Recipe type: Breakfast
Cuisine: American
Serves: 4
  • 8 slices of bread
  • vegetable oil cooking spray
  • 6 eggs, at room temperature
  • ⅓ cup cream or milk
  • 2 tablespoons finely chopped fresh chives
  • ⅔ cup sun-dried tomatoes
  • salt and pepper
  • 2 teaspoons butter, chopped
  • Kitchen Equipment Needed
  • medium mixing bowl
  • non-stick frying pan
  • sandwich maker or Panini press
  1. Place the sun-dried tomatoes in one cup of hot water for about 10 minutes to rehydrate them. Drain the excess water, pat dry, and use a scissors to finely chop the tomatoes. Set aside.
  2. Pre-heat sandwich maker or panini press.
  3. Spray oil over one side of the slices of bread and place them, oil side down, on your work surface.
  4. In a medium bowl, whisk together the eggs, cream, chives, salt, and pepper. Add in the chopped tomatoes.
  5. Melt half of the butter in a non-stick frying pan over a medium-low heat. When the butter starts to froth, pour in half the egg mixture. Cook for about one minute or until the eggs start to cook. Stir the eggs, from the outer edge of the pan to the center, continuing until the eggs are almost cooked.
  6. Spoon the egg mixture, dividing evenly onto 2 bread slices, top with another two slices, making sure the oil is on the outside.
  7. Place the sandwiches in the press and cook for 5-6 minutes, or until the bread is golden brown.
  8. While the first two sandwiches are in the Panini press, fry the remaining scrambled egg mixture, using the last teaspoon of butter. Repeat the process with the remaining slices of bread.
Recipe by Vintage Cooking at