Hot sandwich with egg and cheese

Name: Hot sandwich with egg and cheese - Petruta P.
Ingredients: 1 slice of bread; 3 slices of cheese; 1 egg; a little butter; a little oil; salt

Sandwiches - Hot sandwich with egg and cheese by Petruta P. - Recipia

The warm sandwich with egg and cheese is made from a single slice of bread and cooked directly in the pan. The bread's center is cut out, leaving the crust to act as a border for the egg. Slices of cheese are placed over the egg, and everything is covered with the buttered bread center. The result is served warm, preferably immediately after preparation, alongside a vegetable salad. I got the idea for this recipe from Dia, inspired by Roxx, and recreated it at home in this simple form. If you like, you can also add some cold cuts between the egg and cheese. Quick Info Total time: unspecified in the original recipe Preparation time: unspecified Cooking time: unspecified; the sandwich is fried on both sides until the bread is nicely browned and the egg is cooked Servings: 1 Difficulty: easy Recipe type: breakfast, warm snack, egg and cheese sandwich Ingredients 1 slice of bread 3 slices of cheese 1 egg A little butter A little oil Salt, to taste Optional: cold cuts, added after the egg is placed in the bread crust and before the cheese Instructions 1. Butter one side of the slice of bread. A thick layer is not necessary; just ensure the surface is covered. 2. Cut out the center of the slice, leaving only the crust. Try to keep the crust intact, as it will hold the egg inside during cooking. The cut-out center is kept to cover the sandwich. 3. Place the bread crust in the pan, with the buttered side facing down. The original recipe also mentions a little oil among the ingredients; this can be used in the pan in small amounts. 4. Crack the egg into the center of the slice, in the space left free between the edges of the bread. Sprinkle a little salt over the egg. 5. If you want to add cold cuts, place them over the egg now. This is optional, and the recipe can be made with just egg and cheese. 6. Place the three slices of cheese over the egg and, if you used cold cuts, over them. The cheese should remain inside the bread border. 7. Cover everything with the cut-out center, placing the buttered side on top. Gently press the center down so that it is approximately level with the bread crust. Be careful when pressing to keep the ingredients inside. 8. Let the sandwich fry on the first side until the bread is nicely browned. The original recipe does not specify an exact time, so watch the appearance of the bread and the degree of cooking of the egg. 9. Using a spatula, flip the sandwich to the other side. Continue frying until this side is browned as well. 10. Serve the sandwich warm, plain or alongside a vegetable salad. Why I make the recipe often It’s a simple solution for a warm breakfast when I have a slice of bread, an egg, and a bit of cheese on hand. It doesn’t require many ingredients or complicated preparation. The cut-out center is not wasted; it is used to close the sandwich, and the crust serves as a support for the egg. I also like that the recipe can remain very simple or be adapted with cold cuts without changing the cooking method. It’s important to turn the sandwich carefully, as the egg and cheese are inside, between the bread. Tips Keep the crust as intact as possible when cutting out the center. If there are large tears, the egg may leak into the pan. Use enough butter to cover the slice, but a large amount is not needed. A thin layer is sufficient for browning the bread. Press the center only lightly after placing it over the egg and cheese. The goal is for it to be level with the crust, not to be pressed down hard. Flip the sandwich with a spatula when the first side is already well set and browned. If you flip it too early, it may fall apart. Salt is added directly over the egg. Keep in mind that some types of cheese and cold cuts are already salty. Substitutions The cheese can be replaced with another type of melting cheese if available. The basic recipe calls for three slices of cheese, so the substitute should be used in a similar quantity to cover the egg without overflowing the bread's edge. For the version without cold cuts, just use the egg and cheese. The cold cuts are mentioned as optional and are not necessary for the sandwich to hold together. You can use a regular slice of bread, as this is the form specified in the original recipe. It’s preferable that the slice can be cut out without breaking, so the edge remains intact. Variations For a warm sandwich with egg, cheese, and cold cuts, add the cold cuts immediately after cracking the egg in the center of the bread crust. Then place the slices of cheese and cover with the buttered center. If you prefer a sandwich without extras, omit the cold cuts and keep only the egg, salt, and cheese. This is the version closest to the basic ingredients. The amount of cheese can be adjusted based on the slice of bread, but the original recipe calls for three slices. If you add too much, it may overflow when the sandwich is flipped. Serving ideas The sandwich is served warm, immediately after it has been fried on both sides. The recipe recommends it alongside a vegetable salad, which adds a fresh element next to the toasted bread, egg, and melted cheese. You can serve it as breakfast or as a warm snack. Since it’s a single serving, it’s easy to prepare when you want something quick without making a large quantity. Frequently asked questions Can I make the sandwich without oil? Yes. The recipe uses butter to grease the bread, and a little oil appears in the ingredient list. If the pan is already suitable for frying, you can use just the butter on the bread. If needed, a little oil can be added to the pan. What do I do with the bread center that I cut out? The center is not thrown away. It is placed back over the egg and cheese, with the buttered side facing up. Then it is gently pressed down so that it is level with the crust. When can I add cold cuts? The cold cuts are added after the egg has been placed in the center of the bread crust and before the slices of cheese. It is optional and can be completely omitted. How do I know when to flip the sandwich? Flip it after the first side is well fried, and the bread is browned and stable enough to be lifted with the spatula. The recipe does not provide an exact cooking time, so it’s safer to watch the appearance of the bread. Can it be kept for later? The sandwich is best served immediately while the bread is toasted and the cheese is warm. It can be kept, but the bread loses its texture after cooling. Nutritional values The values are estimates and depend on the size of the slice of bread, the amount of butter and oil, and the type of cheese used. For one serving with one slice of bread, one egg, three slices of cheese, and a little butter, without cold cuts, the estimate is: Calories: approximately 400-500 kcal Protein: approximately 22-28 g Fat: approximately 25-32 g Carbohydrates: approximately 25-35 g Fiber: approximately 1-3 g Adding cold cuts increases the energy value, as well as the amount of protein, fat, and salt. Since the basic recipe does not specify the weights for butter, oil, and slices of cheese, the values cannot be calculated precisely. Storage and reheating The sandwich is recommended to be eaten immediately after preparation. If it remains, keep it in the fridge and consume it as soon as possible, as the bread becomes soggy, and the egg and cheese change texture. To reheat, place it back in the pan and heat it on both sides until warm. This is not a recipe that keeps ideally for several days, so it’s better to prepare only the portion you need. Tags: cheese sandwich, egg sandwich, breakfast, warm snack, Delaco

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