I made up this sandwich melt and it’s been a favorite ever since! This breakfast sandwich will fill you up fast and it’s sure to please everyone in your family. You may have to omit the onions for the kids.
Melt 1 tablespoon butter in a skillet over medium heat. Fry hash brown square and onion slices in butter until hash brown is cooked through and onion is softened, flipping hash brown halfway, 7 to 10 minutes.
Toast bread in a toaster; butter both sides with 1 tablespoon butter and place on a plate. Place cooked hash brown and onions on 1 slice of toast. Top with Cheddar cheese.
Heat remaining tablespoon butter in a skillet over medium heat. Fry egg until white is nearly set and yolk is still runny, about 2 minutes. Gently flip and cook for an additional 15 to 30 seconds. Season with salt and pepper.
Place over-easy egg on top of Cheddar cheese. Top with remaining slice of toast to form a sandwich. Slice to allow yolk to penetrate sandwich and serve.
Per Serving: 687 calories; protein 19.1g; carbohydrates 40g; fat 54.6g; cholesterol 307.4mg; sodium 1008.4mg.