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Classic Egg Sandwich


Classic Egg Sandwich

Starting your day with an egg and a whole-grain English muffin means that you’ll get plenty of protein to keep you going until lunchtime. Making this sandwich is as quick as it is easy. In just 15 minutes (or less), you will have a nourishing meal for you and a lucky somebody else!
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 servings

kitchen gear

  • Small bowl
  • Measuring spoons
  • Small nonstick skillet
  • Spatula
  • 2 Plates


  • 2 large eggs
  • 2 tsp vegetable or olive oil
  • 2 whole-wheat English muffins, splitand toasted


  • Crack one egg on the rim of the bowl and then empty it into the bowl. Throw away or compost the shell.
  • Put the skillet on the stove and turn the heat to medium. Let it heat up for about 2 minutes, then add the oil.
  • Slowly slide the egg from the bowl to one side of the skillet.
  • Crack the second egg into the bowl, then slide it onto the other side of the skillet.
  • When the eggs start to set and the edges are solid, use the spatula to flip the first egg, then the second egg.
  • Continue to cook the eggs until the yolks are firm.
  • Put an English muffin half on each plate. Slide an egg onto each muffin, then top with the other muffin halves. Serve right away.


Get creative! Scramble your egg, if you prefer, and/or add any of the following to your sandwich:
  • Sliced low-fat cheese (the heat from the egg will melt it a little)
  • A handful of baby spinach (the heat from the egg will cook it a little)
  • A couple slices of avocado and/or tomato
  • Hot sauce
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