Super Fast Griddle Breakfast Sando

• •2 slices Bread (your favorite sandwich bread)
• •2 oz Sliced turkey (deli-style, thinly sliced)
• •2 large Eggs
• •1 tbsp Milk (or cream)
• •1 tsp Butter or oil (for the pan)
• •1 oz Shredded cheese (cheddar, Monterey Jack, or your favorite)
• •to taste Salt
• •to taste Black pepper

Instructions

1. 1

   In a small bowl, whisk together the eggs, milk, salt, and pepper until well combined. Set aside.

2. 2

   Heat a lightly oiled nonstick pan (large enough to fit two slices of bread with space around them) over medium heat.

3. 3

   Place the two slices of bread in the pan. Add the sliced turkey on top of each slice of bread. Cook for a few minutes until the bread is lightly toasted on the bottom.

4. 4

   Carefully pour the whisked egg mixture into the pan, filling the space around the bread slices. Ensure the egg layer is thin enough to cook through like a basic omelet. Do not pour egg directly on top of the bread.

5. 5

   Continue to cook for 2-3 minutes, or until the egg is mostly set and cooked through. The edges should be firm, and the center no longer liquid.

6. 6

   Using a spatula, carefully flip the entire egg and bread assembly over onto a plate, making sure the egg lands face-down.

7. 7

   Sprinkle the shredded cheese over the now exposed egg side of the bread. Fold one piece of bread onto the other to close the sandwich.

8. 8

   Serve immediately and enjoy your delicious griddle breakfast sando!

Chef's Tips

• 💡Use a pan that's appropriately sized – a 10-inch nonstick pan is usually perfect for two slices of standard sandwich bread with enough room for the egg to spread thinly.
• 💡Don't overcrowd the pan if you're making more than one. It's better to cook in batches to ensure the egg cooks evenly.
• 💡Experiment with different cheeses, like provolone or Swiss, and add a pinch of garlic powder or chives to your egg mixture for extra flavor.