This breakfast sandwich uses a unique egg-folding technique where cooked egg whites form a thin crepe base, filled with yolks, cheddar cheese, and bacon before being folded into a neat pocket and served on toasted bread.
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Spray a non-stick frying pan and a slotted spoon with cooking spray. Heat the pan over medium heat.
Pour the eggs over the slotted spoon held above the pan. Allow the egg whites to drain through the slots into the pan, leaving the yolks in the spoon.
Once the whites have spread out and started to set, gently place the yolks in the center of the egg whites.
Sprinkle the shredded cheddar cheese over the yolks.
Top with cooked bacon bits.
Season with black pepper.
When the edges of the egg whites start to brown, use a spatula to fold the sides over the center, creating a rectangular pocket.
Flip the egg pocket and cook for a few more seconds until golden brown.
Remove the cooked egg pocket from the pan and place it on a slice of toasted bread.
Top with the second slice of toast, cut in half, and serve immediately.
Assemble and eat immediately for best texture. Leftover cooked egg crepe can be refrigerated in an airtight container for up to 2 days and warmed gently in a skillet before filling and serving.
Separate the egg whites from yolks. Heat a greased non-stick skillet over medium heat and pour in the egg whites, tilting the pan to spread them thin. Cook until set but still pliable, about 1-2 minutes, so they can be folded without tearing.
The sandwich is best served immediately after assembly. However, you can cook the egg crepe and toast the bread in advance, then assemble and warm together in a skillet for 30 seconds before serving.
Cheddar is recommended, but any melting cheese like American, Monterey Jack, or Swiss works well. Use shredded cheese for even melting inside the egg pocket.
You can cook whole eggs as a thin omelet instead, but separating whites and yolks creates the unique crepe texture and distinct yolk filling that defines this sandwich.
Use cooking spray to thoroughly grease the non-stick skillet before pouring in the egg whites, and tilt gently while cooking to ensure even coating.
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