Name: Breakfast Sandwiches
Total time: 25 min
Ingredients: 4 slices cooked bacon or 2 cooked sausage patties; 2 large eggs; 1 pinch plus 1 pinch table salt, measured separately; 1 pinch plus 1 pinch pepper, measured separately; 1 tablespoon unsalted butter, melted; 2 rolls or English muffins, cut or split in half; 1 teaspoon vegetable oil; 2 slices American or cheddar cheese

Why This Recipe Works

Each layer of a breakfast sandwich is a piece of a sandwich puzzle, with different flavors and textures that fit perfectly together. Things move quickly in this recipe, which gives your young chef an opportunity to practice using a kitchen timer or clock as they cook. They’ll need to check if the rolls are golden brown after 3 minutes in step 3, let the eggs cook for 1 minute in step 5, and let the eggs cook for 1 or 2 minutes after adding the cheese in step 7 (depending on if they prefer runny or set yolks).

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Before You Begin

Make sure to cook your bacon or sausage patties before you start this recipe.

Instructions

Crack large eggs into 2 small bowls (1 egg per bowl). Add 1 pinch salt and 1 pinch pepper to each bowl.

Use pastry brush to brush melted butter evenly over cut sides of rolls. Add rolls, buttered side down, to 10-inch nonstick skillet.

Cook rolls over medium heat until cut sides are golden brown, 3 to 5 minutes. Use spatula to transfer rolls, cut sides up, to serving plates.

Add oil to now-empty skillet. Increase heat to medium-high and heat oil for 30 seconds (oil should be hot but not smoking).

Working quickly, pour eggs into opposite sides of skillet. Cover skillet with lid and cook for 1 minute. Turn off heat and slide skillet to cool burner (see photo, “Step-by-Step: Pouring Eggs into Skillet,” below).

Use oven mitts to remove lid. Use spatula to carefully flip eggs. Place 1 slice cheese on top of each egg. Use oven mitts to place lid on skillet.

Let sit, covered, for about 1 minute for slightly runny yolks or about 2 minutes for set yolks.

Meanwhile, add 2 slices of cooked bacon or 1 cooked sausage patty to each roll bottom. Transfer 1 cooked egg to each roll bottom. Cap sandwiches with roll tops. Serve immediately.