An egg sandwich. The egg is not on it, but in it. And not boiled, not from the frying pan, but an egg in bun from the oven.

This is a delicious egg sandwich. The nice (and tasty) is that you can go anywhere with it. This sandwich can be adapted to everyone’s taste, and it presents fun. A very good tip for the Easter breakfast or brunch, if you ask me.

One egg on a sandwich isn’t enough for me, I had to double. I didn’t microwave it either. The egg and toast were hot enough to melt the cheese just fine.

It is nice to add extra ingredients in addition to the egg. That way your egg sandwich will get even more flavor. I chose tomato, spinach, mushrooms and cheese.

Slap some Mayo on one side of the sandwich before you eat it.. I know it sounds strange but its actually great!

This deserves a big 5 for the ease and speed of making this sandwich! I, however, like to put mayo on my egg sandwiches and I found this to be a little dry for me. Other than that it was great! Cleanup was even a breeze! Will have to do this one again and again for sure!


4 rolls
4 eggs (M)
6 cherry tomatoes
16 spinach leaves
3 mushrooms
4 slices of cheese
2 tablespoons melted butter
pepper and salt


Preheat the oven to 180 ° C. Place baking paper on a baking sheet.
Cut the mushrooms into slices, the Cherry tomatoes into quarters.
Carefully scoop out the pistolettes. Make sure that the outside of the sandwiches remains intact.
Coat the inside of the sandwiches with butter and sprinkle with salt and pepper.
Place in each sandwich 3 leaves of spinach, a few slices of mushroom and 3 pieces of tomato. Put a slice of cheese on it. Press this well …