This open-faced scrambled egg sandwich features Texas Toast topped with scrambled eggs, guacamole and plenty of melted cheddar cheese. Garnished with pico-de-gallo and a sprinkle of chopped cilantro and you’ve got a sandwich both irresistible with flavor and texture.
Not only is this scrambled egg sandwich totally delicious, but it’s also a nutritious way to start your day. Eggs are a great source of protein, which will help keep you full and satisfied until your next meal. They are also rich in vitamins and minerals, including vitamin D, vitamin B-12 and iron. Source: Get Cracking.
And of course we all know that avocados are heart healthy, nutrient dense super food. Source: California Avocados.
With that said, let’s get to the fun part. There are so many irresistible pieces to this scrambled egg sandwich. And it all starts with Texas Toast.
Once toasted, the thickness of Texas toast allows for a delicious toasty exterior, and a soft spongy white bread center. It’s basically a culinary delicacy in my books.
Topped with creamy scrambled eggs, the element we’re all after, which are simply seasoned with garlic powder and a sprinkle of salt.
Next up is everyone’s favorite, a scoop of guacamole.
The oven broiler becomes our friend to finish the sandwich by melting a generous amount of cheddar cheese. Who can resist warm melted cheese?
Top this scrambled egg sandwich with chopped tomatoes, or go bold with pico de gallo. I highly recommend the latter and you’re ready to grab that fork and dig in.
This is an easy breakfast recipe with such fresh and rewarding flavors and textures. A Texas toast sandwich that you’ll want to make over and over.
Let’s take a look.
Ingredients You’ll Need
- Eggs: 5 large eggs.
- Cheddar Cheese, shredded
- Cilantro, for garnish
- Pico de Gallo
- Texas Toast
- Butter
- Guacamole
- Sour Cream
- Garlic Powder
Variations, Ingredient Swaps
- Don’t want to take the time to make Guacamole? Simply take a ripe avocado and smash it with a fork. Seasoned with salt and pepper and a pinch of Red Chile Powder will give you a great base for this sandwich.
- Switch out the Texas Toast for a Fried Biscuit. Which in itself is a super easy sandwich base to prepare.
- Toasted English Muffins or croissants are always a treat to make a scrambled egg sandwich.
- Substituting chopped cherry tomatoes for Pico de Gallo will also save time.
- Cheese: There are many choices for a good melting cheese to substitute for the cheddar. Try Muenster, Monterey Jack or Pepper Jack.
- Sour Cream: I like to use sour cream as a creamy additive to make scrambled eggs. Substitute milk or cream. Or, omit the dairy all together.
Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.
Step by Step Instructions, It’s Easy
- Make The Scrambled Eggs: Step 1: Break the eggs into a medium bowl. Add the sour cream, salt and garlic powder.
- Step 2: Using a whisk, blend the eggs and the sour cream until small bubbles appear in the eggs. The sour cream will not completely blend smooth with the eggs. You’ll see small pieces of sour cream, not to worry.
- Step 3: Embrace the non-stick skillet. Melt butter in a non-stick skillet. Add the eggs, stirring frequently, until eggs are set. Don’t overcook the eggs. Scrambled eggs are done when they still look wet.
- Step 4: In the meantime, toast the Texas toast in your toaster. Spread the Guacamole (if using) or smashed avocado over the warm toast.
- Step 5: Divide the scrambled eggs evenly over the Texas Toast.
- Step 6: Add a generous handful of grated cheese.
- Step 7: Place the sandwiches under your oven broiler for just a few seconds. Just long enough to melt the cheese. Watch them closely, as the broiler can most certainly burn things quickly. Serve immediately.
Frequently Asked Questions
No, you can make scrambled eggs without adding any additional ingredients. Milk, or in my case I like to use Sour Cream, simply makes them a little heavier and creamier. You can also use water. Adding a couple of tablespoon of water will make fluffy scrambled eggs.
Yes! Once that butter has melted, turn down the heat to just a tad above the lowest setting. Trying to cook scrambled eggs over high heat will simply dry them out and even using a non-stick skillet that heat will cause them to scorch and stick to the pan.
You can. Just don’t try to make a sandwich with the scrambled eggs and guacamole sandwiched between two slices of bread. The filling is so soft and creamy that it will just squeeze out of the bread when you try to eat it. An open-faced scrambled egg sandwich is your best method for success.
Even cooked over low heat, delicate eggs scramble very quickly. Using a sturdy spatula, keep the eggs moving and within 2 – 3 minutes, you’ll have beautifully cooked eggs.
Storage
Unfortunately this sandwich is not a candidate for storage. The guacamole, or smashed avocado will turn brown even if wrapped tightly in plastic wrap and stored in the refrigerator. This sandwich is to be enjoyed in one sitting.
Scrambled Egg Sandwich Recipe
In conclusion, the scrambled egg sandwich is a classic breakfast option that is both delicious and nutritious. With just a few simple ingredients, you can create a filling and tasty meal that will keep you going all morning long.
So why not give it a try and start your day off right with a scrambled egg sandwich?
More Southwest Breakfast Recipes
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This is a Colorado inspired recipe is adapted from a recipe from the Mariposa Lodge Bed and Breakfast, in Steamboat Springs, CO,. This scrambled egg sandwich recipe is featured in the cookbook Tasting Colorado.
Texas Toast Scrambled Egg Sandwich
Equipment
- Non-Stick Skillet
- Toaster
Ingredients
- 4 slices Texas Toast or rustic bread
- 5 eggs
- 2 teaspoon Mexican Crema or Sour Cream or milk
- 1 Tablespoon Butter
- 1/4 teaspoon garlic powder
- 1/4 teaspoon Kosher salt
- 1 cup Cheddar cheese shredded
- 1 Cup Guacamole or smashed avocado
- 1/4 cup cilantro chopped, for garnish
- 4 Tablespoons Pico de Gallo or chopped tomatoes
- Sour Cream for topping
Instructions
- Preheat oven to broil. Place the top rack on the 2nd notch below the broiler.
- in a bowl, whisk the eggs, the sour cream, garlic powder and salt until blended. Heat a medium non-skillet until hot, add butter and once it's melted, add the egg mixture. Turn down heat to low and cook eggs, moving them often, until just ready to set.
- In the meantime, lightly toast the bread in a toaster.
- Spread each slice of bread with a healthy layer of guacamole (or smashed avocado). Divide the eggs to place over each sandwich. Top each with a heathy grating of cheddar cheese.
- Place under broiler and heat until cheese is melted.
- To serve, top each sandwich with pico de gallo, some chopped cilantro and a dollop of sour cream.
Notes
- Don’t try to make a sandwich with the scrambled eggs and guacamole sandwiched between two slices of toast. The filling is so soft and creamy that it will just squeeze out of the bread when you try to eat it. An open-faced scrambled egg sandwich is your best method for success.
- Cook eggs low and slow. Once that butter has melted, turn down the heat to just a tad above the lowest setting. Trying to cook scrambled eggs over high heat will simply dry them out and even using a non-stick skillet that heat will cause them to scorch and stick to the pan.
- Even cooked over low heat, delicate eggs scramble very quickly. Using a sturdy spatula, keep the eggs moving and within 2 – 3 minutes, you’ll have beautifully cooked eggs.Â
- Don’t over cook the eggs, keep in mind they’ll continue to set up during the short time in the oven.
Nutrition
Texas Toast Scrambled Egg Sandwich …It’s Whats for Breakfast.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
Leanne, I love your recipes & can not wait til the next one arrives, I have made many of your Mexican recipes. Have you ever tried HERDEZ salsa Casera in the can? It is available in most grocery stores in the Mexican section. I use with scrambled eggs or you can top it, I use as a seasoning in chile & meatloaf, & over pork chops when cooking, and also soups, good too in bean soup. Perhaps others will contribute their ideas for using, also great when making a dip, chili con queso.
Hi Gloria! Your note made my day! Thank you so much. I don’t think I’ve ever tried that salsa, but you can bet I will. I’ll pick some up next time I’m at the store. Thanks for the recommendation. And love that idea with scrambled eggs. And for pork chops. And very clever idea for the meatloaf. Thanks again for taking the time to write.
Save me one, I’ll be over in the morning!
LOL, if only that were true. 🙂
I love the look of this sandwich! All my favorite things piled high in one bite, what’s not to love? I haven’t heard of Hatch chilies but will take a look at our farmer’s market and see what they have.
Thanks for stopping by my blog Lisa and the comment. Always love new visitors.
Ooohhh, that sandwich looks and sounds wonderful! Hatch chiles are all the rage out here.. they have been for a while now too. I’m with you, though, don’t care where they come from, as long as they don’t loose that delicious flavor!!
I’m a chile head. I agree
I’m back and found a bag on ground chiles – we chopped them fairly fine in the food processor and froze as patties.
Make that breakfast. 🙂
OMG Lea Ann – that thing is over the top awesome. As soon as I hit the post button, I’m heading to the freezer to see if I still have some roasted chiles from last year.
I thought you might likes of this one Larry. Hope you give it a try.
That looks like one delicious breakfast. I’d love to have a sack full of Hatch chiles… mmm, good!
Come to Colorado in September, I’ll find those chiles for you.
Being from the north, I don’t believe I’ve ever heard of Hatch chilies but after reading your post, I certainly love to find some! Chances are probably slim to none up here, though.
What a delicious breakfast sandwich!
I wouldn’t doubt that Hatch would be hard to find for you. Darnit. You can still make that sandwich.
You’re close to crossing the line of cruelty, posting something that yummy…unless you make me one!
I posted this just to torture you Dan.
I love this sandwich and the gorgeous food styling. Red, yellow and green are my kitchen colors and I would frame that shot if I had any wall real estate in my kitchen. 🙂
Since leaving Texas I can’t get Hatch chilies anymore. I make up for it by planing a ridiculous amount of Anaheim chilies which seem to love the crazy long days in summer. I roast them on the grill and eat them all summer and fill the freezer for winter.
Thank you so much for those compliments Vickie. That’s a shame about Montana being Hatchless.
This is the perfect way to get revved up for the day. I love those hatch chiles too. If I close my eyes and wish really hard, I can almost smell them roasting in the Whole Foods parking lot.
Those last words reminded of that “Getting Real In the Whole Foods Parking Lot” video. LOL
Wow, what a way to start the day. That is a tasty sounding sandwich.
Thank you Karen.
Who doesn’t love a delicious egg sandwich?? Definitely going to give this a try!
Happy Blogging!
Happy Valley Chow
Well I know for sure you and I do. You better give this one a try.
Looks delicious! I’m with you on the Hatch chiles. I have my source for the fresh ones. Otherwise, I go with Hatch Chile Co.
I really think the Hatch Chile Company chiles have good flavor. I’m going to contact them and get the scoop.