This Scrambled Egg Sandwich Recipe on sourdough bread is the ultimate breakfast upgrade. With creamy, fluffy eggs piled onto crispy, buttery sourdough, you get a perfect bite every time.
Want more breakfast favorites? Try our Bacon Egg and Cheese English Muffin Sandwich or these Bacon and Gruyere Egg Bites.
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Prefer runny yolks on occasion? Try our Sous Vide Soft Boiled Eggs that pair well with our hearty Cowboy Potatoes.
Why We Love This Recipe
- Quick and Convenient: Ready in minutes, making it the perfect breakfast for busy mornings.
- Nutritious and Satisfying: Packed with protein-rich eggs and essential nutrients for a wholesome start to your day.
- Beginner-Friendly: Simple steps make this an easy recipe for anyone to master.
- Customizable: Add your favorite toppings to make it your own!
Ingredients for the Best Scrambled Egg Sandwich
- Eggs: The star of the show! Use fresh, high-quality eggs for the best results. If you love eggs, don't miss our Classic Southern Egg Salad.
- Sourdough Bread: We love sourdough bread's tangy flavor and chewy texture, but you can choose your favorite types of bread, such as whole wheat or English muffins. Have you tried our Sourdough French Toast Recipe?
- Heavy Cream: Gives the eggs their creamy texture.
- Mayonnaise: Pairs well with the eggs.
- Salt and Pepper: A pinch of salt and pepper enhances the flavors of the eggs.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Bread: If you prefer a gluten-free option, use gluten-free bread.
- Scrambled Egg Bagel Sandwich: Swap sourdough for a toasted bagel and add cheddar cheese.
- Cheesy Egg Melt: Use a brioche bun and melt Swiss cheese over scrambled eggs.
- Avocado Egg Sandwich: Add mashed avocado for extra nutrients.
- Spicy Sriracha Egg Sandwich: Mix Sriracha into mayo for a kick of heat.
How to Cook Eggs for a Scrambled Egg Sandwich
STEP ONE: Prepare the Eggs
In a mixing bowl, crack the eggs, and add 1 tablespoon of heavy cream. Whisk them until well combined.
STEP TWO: Cook the Eggs
Heat a non-stick skillet over low to medium-low heat and add the unsalted butter. Once the butter melts, pour the whisked eggs into the pan.
Gently move the eggs around the pan with a rubber spatula. Continually stir until the eggs become creamy and fluffy.
Season the scrambled eggs with a pinch of salt and pepper, adjusting to your taste preferences. Remove the eggs from the heat just before they are fully cooked. *Note: The residual heat will finish cooking them.
STEP THREE: Assemble the Sandwich
Toast the bread slices until golden brown. Take the toasted sourdough bread slices and spread mayonnaise on one side of each slice.
STEP FOUR: Serve and Enjoy!
Place one slice of bread on top of the other, creating a delicious sandwich. Slice the sandwich and serve it hot.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Use fresh eggs for the best texture and flavor
✔️ DO Add a splash of heavy cream for richness.
✔️ DO Whisk well to fully combine yolks and whites.
✔️ DO Use butter or oil to prevent sticking and add flavor.
✔️ DO Cook low and slow to prevent dryness.
✔️ DO Stir constantly to ensure even cooking and prevent sticking.
✔️ DO Remove early to let the residual heat finish cooking for the perfect texture.
Storage
- The sandwich is best enjoyed fresh, but you can store leftover scrambled eggs in an airtight container for up to 2 days.
Recipe FAQs
To make fluffy scrambled eggs, whisk eggs thoroughly and cook on low heat with butter. Stir constantly to create soft curds. Adding heavy cream or milk can help keep them extra creamy.
Yes! You can omit heavy cream and use water for fluffier eggs. For a dairy-free spread, try mashed avocado or hummus instead of mayonnaise.
Cheddar, Swiss, American, and Muenster all melt well on scrambled eggs. If you prefer a milder taste, try mozzarella or provolone.
More Egg Sandwich & Breakfast Ideas You'll Love ♥️
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📖 Recipe
Scrambled Egg Sandwich Recipe
Equipment
- Non-stick pan
- Rubber spatula
Ingredients
- 3 large eggs
- 1 tablespoon heavy cream
- 1 tablespoon unsalted butter
- 2 tablespoons mayonnaise
- 2 slices of sourdough bread toasted
- salt and pepper to taste
Instructions
- In a mixing bowl, crack the eggs, and add 1 tablespoon of heavy cream. Whisk them until well combined.
- Heat a non-stick skillet over low to medium-low heat and add the unsalted butter. Once the butter melts, pour the whisked eggs into the pan.
- Gently move the eggs around the pan with a rubber spatula. Continually stir until the eggs become creamy and fluffy.
- Season the scrambled eggs with a pinch of salt and pepper, adjusting to your taste preferences. Remove the eggs from the heat just before they are fully cooked. *Note: The residual heat will finish cooking them.
- Take the toasted sourdough bread slices and spread mayonnaise on one side of each slice.
- Divide the creamy scrambled eggs equally between the two slices of bread.
- Place one slice of bread on top of the other, creating a delicious sandwich. Slice the sandwich and serve it hot.
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Notes
- Bread: Whole wheat or English muffins can be used in place of sourdough bread. If you prefer a gluten-free option, use gluten-free bread.
Jami Powell says
We love these fluffy scrambled eggs!