Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Classic American Egg Sandwich
A hearty and satisfying American breakfast sandwich featuring fluffy scrambled eggs served on toasted bread. This simple yet delicious dish is perfect for breakfast or brunch and can be customized with your favorite toppings.
15 min
Easy
1 servings
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Taste Profile
Sweet1/10
Salty4/10
Sour0/10
Umami4/10
Spicy1/10
🥄 Texture
The sandwich contrasts a crisp, lightly browned exterior from the toasted pão with soft, fluffy scrambled eggs inside. The eggs are creamy and tender, providing a pillowy bite against the firmer, slightly chewy bread.
👃 Aroma
Warm, toasty notes from the bread dominate with a clean, savory egg scent and a hint of butter if used. A subtle peppery background may be present if black pepper is added.
🍷 Pairs Well With
Freshly brewed coffee (medium roast) or a glass of cold orange juice; alternatively, black or milk tea works well.
🥗 Side Dishes
Crispy hash browns or home fries, mixed fruit salad, or a small green salad; pickles or a lightly dressed coleslaw are good savory contrasts.
Ingredients(2 items)
- 13 large eggs (beaten)
- 22 slices Pão (bread)
Nutrition Information(per serving)
320
Calories
15g
Protein
32g
Carbs
14g
Fat
Instructions
- 1
Preheat a non-stick skillet or griddle over medium heat.
- 2
Place the 2 slices of Pão directly on the skillet and toast for 1-2 minutes per side until golden brown. Remove and set aside on a plate.
- 3
Add a small amount of butter or oil to the skillet if needed.
- 4
Pour the beaten eggs into the skillet and scramble gently with a spatula, stirring occasionally until the eggs are cooked through and fluffy, approximately 3-4 minutes.
- 5
Season the scrambled eggs with salt and pepper to taste.
- 6
Place the scrambled eggs on one slice of toasted Pão.
- 7
Top with the second slice of toasted Pão to create a sandwich.
- 8
Serve immediately while warm.
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