Tom's Scrambled Egg Sandwich
My dad came up with this scrambled egg sandwich years ago, and everyone I’ve shared it with has the same reaction. First, they say, “That sounds awful!”—but after one bite, it quickly turns into, “That was amazing!” I know mayo and mustard on a scrambled egg patty might sound unusual, but trust me—you’ll love it.
Ingredients
- 2 large eggs beaten
- 1 tablespoon milk
- 1 pinch salt
- 2 tablespoons mayonnaise
- 2 slices bread toasted
- 1 teaspoon prepared yellow mustard
Instructions
- Beat eggs, milk, and salt together in a bowl.
- Heat a small nonstick skillet over medium heat. Cook eggs in hot skillet without stirring until set on the bottom, about 1 1/2 minutes. Flip eggs and cook without stirring until set on the other side, about 1 minute more. Remove from heat.
- Spread 1 tablespoon of mayonnaise on each piece of toast. Spread mustard over mayonnaise onto each piece of toast. Place eggs on one piece of toast and top with remaining toast.
Notes
Cook’s Note
The egg cooking method may be unconventional, but try it as written before making any changes—you might be surprised!