4-minute breakfast sandwich

You can literally make this breakfast in 4 minutes, start to finish. A cheese over easy egg with sauteed bell peppers and onions, chili flakes and of course, a perfectly toasted sourdough english muffin. This recipe is perfect to make between classes, meetings and appointments. It makes no dishes and tastes phenomenal. 

Serves: 1


  • 1 egg
  • ¼ onion
  • ¼ bell pepper
  • I slice of cheddar cheese
  • 1 english muffin, or any other bun
  • Oil and butter to toast
  • Salt and pepper to taste


  • Preheat a griddle to 250 on one side and 400 on the other.
  • Slice your veggies and start cooking them on the hot side in about a teaspoon of oil and with a pinch of salt and pepper
  • Slice your bun in half and toast that too in butter on the hot side
  • On the low side, grease with oil and crack your egg in
  • Keep moving the veggies but don’t touch the egg until it sets on the bottom.
  • Flip the egg and cover with the cheddar
  • Remove all the ingredients, stack and serve

Chef’s tips:

  • Keep the veggies constantly moving. Since you cut them super thin, they will cook and burn fast so keep them moving.
  • No need to add salt to your eggs if you are covering it with cheese. The cheddar is super salty and so it will season the egg as it melts. 

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