As a pretty decent home cook, there aren’t tons of restaurant foods that I can’t make at home.  Typically if I’m unable to recreate a dish at home, it’s more a matter of hard-to-come-by ingredients than anything else.  However, a really great breakfast sandwich has eluded me – until now.  In truth, I hadn’t given it a whole-hearted attempt before.  It has long been my breakfast order of choice at any restaurant that looks to have a decent one, and I may have a history of thinking up reasons to visit said restaurants to get my fix.  Now that I finally made the effort, I might be in trouble.  This sandwich is crazy good.  I fear my breakfast sandwich addiction will reach new heights.

So, what are the components of a really good breakfast sandwich?  After sampling many (many), and now making my own, I think I’ve got a good formula figured out.  First, you need good bread.  No wimpy bread allowed.  I like a sturdy sourdough, and since I keep some in the freezer at all times, this works out nicely.  Second, cheese.  Hello!  Cheese is a must.  I used Gouda this time but white cheddar is another favorite of mine.  Third, an over-easy egg.  I know some people are turned off by runny eggs but I’ve loved them since childhood.  If you like a firmer yolk, cook your egg longer.  Easy peasy.  And finally, what I think takes this sandwich to new heights is the use of my beloved compound herb butter for grilling the bread slices.  It really gives the dish that little extra special touch.  I also happen to keep the herb butter in my freezer at all times, which means as long as I have eggs and cheese, this sandwich can be a reality almost any day of the week.  This could be dangerous.

Note: This recipe was developed as part of my ongoing contribution to the Go Bold with Butter blog.  Head over to see my posts as well as those of the other awesome bloggers involved with the project!


4 slices sourdough bread
2 tbsp. compound herb butter
Gouda or white cheddar cheese, sliced (about 2 oz.)
½ cup baby spinach leaves
1-2 tbsp. butter
2 large eggs
Salt and pepper, to taste


  • 01

    Take the sliced sourdough and spread both sides of each piece of bread lightly with the herb butter.  Heat a grill pan or skillet over medium-high heat and grill or brown the bread until golden and lightly crisped on both sides.  Just before the end of cooking, add the sliced cheese to 2 slices of the bread and cook just until the cheese is melted.  Remove from the heat.  Layer a handful of baby spinach leaves over the 2 slices of bread on top of the melted cheese.

  • 02

    Meanwhile, melt the unsalted butter in a non-stick pan over medium heat.  Gently crack the eggs into the pan, being careful not to break the yolk, and cook until they have reached your desired level of doneness.  Carefully transfer the cooked eggs from the pan on top of the bread with the cheese and spinach.  Season to taste with salt and pepper.  Top with the remaining slices of grilled bread.  Serve immediately.

  • This sandwich is filled with goodness. Another great reason to make that compound herb butter again!

  • Looks wonderful- your egg is perfect!

  • Oooh! I have an egg sandwich almost every morning but never considered using my panini press! Doing this today!

  • TheMrsatSuccessAlongtheWeigh

    This looks like breakfast tomorrow!

  • looks SO delicious! i love egg sammies!!

  • Erin Crowe

    I seriously eat an egg every morning. This looks fabulous with that herb butter!

  • Rissa

    I use my mini George Foreman as a panini press for breakfast sandwiches. It’s one of my favorite indulgences! There is almost no way to go wrong when you combine eggs, cheese, and bread.

  • A slice or two of deli ham, lightly seared in the egg pan before adding to the sandwich is really good, too.

  • That is a great idea! Add some bacon or a ham slice and wow. Thanks!

  • RikiTikiTembo

    Aww I was just heading to bed and now youve made me all starving!!
    Def putting this on the list:)

  • Oh this sounds so wonderful and delicious! I looove breakfast food!

  • Julie

    This looks really delicious! Can’t wait to try it. I was wondering about using the frozen sourdough bread—do you just take out a whole loaf the night before to thaw or do you have it already sliced in the freezer and just take out individual frozen slices in the morning to make the sandwich? Thank you very much.

  • Exceptional Transformations

    LOVE my panini maker and this is such a great idea!! can’t wait to try it :)

  • Annie

    I need to try this soon! This looks incredible!!!

  • Looks sooooo delicious!

  • All my baby weight with William, I owe to breakfast sams. This looks absolutely to die for! I love spinach on my breakfast sandwiches, tomato too. Definitely making these!

  • sounds AH-MA-ZING.

  • annieseats

    I slices my loaves before freezing so I can just grab a couple of slices and thaw whenever I need them. Much easier than having to thaw the whole loaf, plus then I don’t have to thaw/refreeze/thaw/etc.

  • Maggie Lam

    Oh my that looks so good, especially the perfectly cooked egg with the drizzly yolk. I love sourdough bread with my sandwiches also

  • Donna

    We are having breakfast sandwiches for dinner tonight. Yours looks delightful. We’re doing sourdough, bacon, eggs and sharp cheddar. Divine. My kids love them!

  • Jen

    Wow, YUM! I’m eating breakfast at your house! This looks fabulous!

  • cookingalamel

    I love breakfast sandwiches. Herb compound butter for grilling?! Oh my goodness.. what a great idea. Love how you pipe the butter for freezing.. I may have to try that! I love freezing individual bread slices – so much easier and never any moldy bread!

  • LCB

    Would you do a post showing how you organize your fridge and freezer organizing? I’m noticing how often you mention always having something or other on hand and I just imagine you have some genius way of keeping track of it all!

  • annieseats

    I actually do have a post about that. You can find it on the faq page or via the search bar. Hope that helps :)

  • Kathleen Richardson

    It’s time for breakfast — good bread (check), eggs (check), cheese slices (cheddar, provolone, and/or swiss: check). But no herb butter! Thanks for sharing this yummy improvement to an everyday breakfast sandwich idea.

  • LCB

    Ah– I did a search yesterday but must have used the wrong key words (or, more likely, spelled something wrong). Just checked the FAQs and found your freezer storage info. Thank you!

  • jaclynscookies

    That looks awesome!

  • That melty egg yolk makes me weak in the knees! Hm, I think I know what I’m going to try this upcoming weekend.

  • yes please!!!

  • I love a good breakfast sandwich. And I’m a dippy egg girl all the way! Something about the creamy yolk mixing with the crusty, buttery bread…oh dear. I’m getting hungry just thinking about it.

  • Madge

    Everything is better with Gouda on it!

  • Looks delicious:) Especially egg and bread. Good breakfast sandwich!

  • Julie

    Thanks Annie. That is a great tip about slicing the loaves before freezing. I would like to make your sourdough bread recipe so I will remember that for the 2nd loaf.

  • Looks like I need to get a panini maker!

  • annieseats

    Not at all! Such a kitchen multi-tasker. At most, get a grill pan that doubles as a panini press. You can do much more with that!

  • annieseats

    Sorry, meant *uni-tasker*.

  • Payal

    your pictures are great! I love how the colors just pop off the page! The contrast with the gray and the colorful fruit and the egg yolk are great! Do you use any filters or special editing?

  • Melissa R

    This is gonna be breakfast tomorrow! I cant wait, every aspect of this sounds amazing!

  • Melissa R

    OH wow, just made this for breakfast, so dangerous! I didnt make my sourdough, stopped by a local bakery for a fresh loaf. Never had a breakfast sandwich so good! The herb butter real adds something special!

  • annieseats

    I use pretty minimal editing with my photos, no special filters or actions.

  • Melly1298

    Wow! The herb butter really makes this pop! I’m not a fan of sourdough so I used the wheat bread I had on hand and was a little worried, but it turned out fantastic! Thank you Annie! This blog has made me a bolder, more adventurous cook!

  • breakfast on a panini!? sign me up! This looks delicious!

  • This looks AMAZING! Can’t wait to try it!

  • I missed this post from earlier this year- just saw it on your 2012 recap. This pretty much looks like the perfect breakfast sandwich. I love how you piped the compound butter before freezing it- so pretty.


  • Cara

    Your photos are always gorgeous, but this one is exceptional! You are so talented!!