A quick American breakfast sandwich featuring butter-fried eggs seasoned with red pepper blend, topped with melted cheddar cheese on toasted bread. The runny yolk is the standout element that makes this satisfying and simple.
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Heat butter in a small frying pan over medium heat.
Crack two eggs into the hot pan.
Season the eggs generously with the red pepper seasoning blend.
Fry the eggs to your desired doneness, then flip them over. The yolks are broken during the flip in the video.
Sprinkle the shredded cheese over the eggs and allow it to melt.
Place the cheesy eggs onto a slice of toasted bread.
Top with the second slice of toasted bread to form the sandwich.
Cut the sandwich in half and serve immediately.
Best eaten immediately. Leftovers do not reheat well due to the runny yolk texture.
Fry over medium heat for 3–4 minutes, tilting the pan occasionally so hot butter reaches the whites while the yolk stays undisturbed. Stop cooking when whites are set but yolk jiggles slightly.
Yes. Swiss, American, or provolone work well. Use the same amount and add it while eggs are still hot so it melts completely.
Substitute with 1/4 tsp paprika + pinch of cayenne, or use black pepper and a dash of garlic powder.
No. Fry and assemble fresh for best texture. The runny yolk is best eaten immediately after assembly.
Place cheese on the hot egg while it's still in the pan so it melts and adheres before transfer to bread.
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