Mothers Scrambled Egg and Dill Pickle Sandwich
Wake up your taste buds with the nostalgic comfort of a Mother’s Scrambled Egg and Dill Pickle Sandwich—a delightful twist on a classic breakfast favorite. This recipe pairs creamy, perfectly scrambled eggs, infused with a touch of milk for extra fluffiness, with tangy, crunchy dill pickle slices for an unexpected burst of flavor. Nestled between golden, buttery toasted bread and slathered with a hint of mayonnaise, this sandwich strikes the perfect balance between rich and zesty. Ready in just 15 minutes, it’s an easy and satisfying choice for a quick breakfast, brunch, or even a light meal. Whether you're craving a unique comfort food pairing or a simple meal made with pantry staples, this sandwich will become an instant favorite in your rotation.
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Recipe Information
Ingredients
- 3 large Eggs
- 2 tablespoons Milk
- 1 tablespoon Butter
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 slices Dill pickles
- 1 tablespoon Mayonnaise
- 2 slices Bread
- 1 teaspoon Butter (for toasting bread)
Instructions
Crack the eggs into a small mixing bowl. Add the milk, salt, and black pepper, and whisk thoroughly until fully combined.
Place a nonstick skillet over medium-low heat and melt 1 tablespoon of butter, ensuring it coats the entire cooking surface.
Pour the egg mixture into the skillet. Let it sit undisturbed for about 20 seconds, then gently stir with a spatula to create soft curds. Continue stirring as the eggs cook, removing them from heat once they are just set but still creamy. Transfer the scrambled eggs to a plate and set them aside.
Spread 1 teaspoon of butter onto one side of each slice of bread. Place the bread slices butter-side down into a clean skillet over medium heat.
Toast the bread until golden and crispy on one side, about 2-3 minutes. Remove from the pan and set aside.
Spread the mayonnaise onto the untoasted side of each bread slice.
Layer the scrambled eggs evenly on top of one slice of bread, followed by the dill pickle slices.
Place the second slice of bread on top, mayonnaise-side down, to form a sandwich.
Slice the sandwich in half if desired, and serve warm.
Nutrition Facts
Calories |
668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 619 mg | 206% | |
| Sodium | 1332 mg | 58% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 5.8 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 246 mg | 19% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 446 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
