Sounds odd at first — mayo and mustard on a scrambled egg patty? But after one bite, skeptics become believers every single time. A family recipe that has quietly won over everyone who's tried it.
Ingredients — 1 serving
Instructions
Mix the eggs. In a small bowl, whisk together the eggs, milk, and a pinch of salt until well combined.
Cook the egg patty. Heat a small nonstick skillet over medium heat. Pour in the egg mixture and let it cook undisturbed until set on the bottom, about 1½ minutes. Flip carefully and cook the other side for about 1 minute more, again without stirring. The goal is a firm, flat egg patty — not scrambled curds. Remove from heat.
Dress the toast. Spread 1 tablespoon of mayonnaise on each slice of toasted bread, then spread the mustard over the mayo on both slices.
Assemble and serve. Place the egg patty on one slice of toast and close the sandwich with the second slice. Serve immediately while warm and crisp.
Nutrition per serving
Cook's note
Trust the method
The egg cooking technique here is intentional — no stirring, no breaking it up. You're making a flat egg patty, not scrambled eggs. Try it exactly as written before experimenting. It makes all the difference.
Make it your own
Once you've tried the original, feel free to build on it — a slice of cheddar melted on the egg, a few leaves of fresh arugula, or a dash of hot sauce all work beautifully with the mayo-mustard base.
Bread choice matters
A sturdy sandwich bread or sourdough holds up best. Toast it well so it stays crisp against the egg and condiments.
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