Sandwich with egg and cheese

A great breakfast option is a super-satisfying egg and cheese sandwich cooked in a pan.

Ingredients

• Bread (I use toast) - 2 slices
• Eggs - 2 pcs.
• Cheese (I have toast) - 2 slices
• Salt - to taste
• Ground black pepper - to taste
• Butter (for frying) - 40 g
• For decoration (optional):
• Fresh parsley - 1 sprig

Directions

1. From each slice of bread, cut out the middle with a knife, stepping back from the crusts about 1-2 centimeters so that you get "frames" of bread.
2. Melt the butter in a frying pan over medium heat. Arrange prepared slices of bread.
3. Crack an egg into each bread "frame". My eggs are large, one even had two yolks. Fry the resulting scrambled eggs in bread over medium heat for about 1 minute, until the eggs lightly set. If the protein goes a little beyond the edges of the bread, you just need to carefully pry it off and put it on top of the yolk.
4. Then turn the toast over and fry for 1 more minute if you prefer a runny yolk inside, and 2 minutes if you want a fully cooked yolk.
5. Then put cheese slices on one toast.
6. Immediately cover the cheese with the second toast, forming a sandwich. Fry for about 20-30 seconds, until the cheese is melted.
7. A hearty egg and cheese sandwich is ready. Transfer to a plate and serve, garnish with parsley if desired.
8. Bon appetit!