French Toast Egg Sandwich

 French Toast Egg Sandwich

Whether you are looking to give a new spin on an old favorite and wanting to eat on a budget…saute' up this newly created  fusion dish I came up with this morning and enjoy as an entrée that comes together in a couple of minutes while at home or traveling in your RV.   Cook this entrée up anytime of day and for under a $1 per serving!


2    uncooked eggs

1   slice sourdough bread

1   tsp butter

1   slice cheddar cheese


  1.  In a wide medium (cereal) bowl whisk together the egg whites and yolks of 2 eggs.
  2.  Cut 1 slice of sour dough bread in half and add 1 slice of bread to the bowl.
  3.  Let the first slice of bread saturate with the egg mixture then turn the slice with a fork to saturate the opposite side.
  4.  Repeat step #3 with the second piece of bread.
  5.  In a large saucepan, melt a teaspoon of butter over medium heat, add the saturated bread slices to 1 side of the pan and pour the remaining egg mixture onto the other side of the pan. 
  6. Saute' the French toast and scramble the egg until both the French toast and egg (on the side) are fully cooked.
  7. With the mixture still in the saute' pan, place scrambled egg on top of one slice of the French bread, top with the slice of cheese and then the other slice of French  toast.
  8. Lower heat to med/low and continue cooking for a minute until the cheese melts.                                                                                                                                                                                                                                                                                    My cookbook Small Kitchen Big Flavors! is available at a great Introductory Price on Ebay and my blog site at : http:/                                                                                                              



Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!

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