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Sourdough Breakfast Sandwich

The Herbeevore
Sourdough Breakfast Sandwich with egg, vegetables, and a creamy cream cheese spread. A fantastic customizable brunch sandwich with sourdough bread.
5 from 3 votes
Cook Time 15 mins
Total Time 15 mins
Course Breakfast, Brunch, Sandwich
Cuisine American
Servings 2 sandwiches
Calories 323 kcal


  • 4 slices sourdough bread
  • 1 tablespoon olive oil
  • 2 eggs
  • 1/4 cup cream cheese
  • 1/4 cup parsley or other chopped greens
  • Other Topping Ideas: Avocado, Apple, Tomato, Ham, Bell Pepper, Spinach, Cheese Slices, Olives


  • Toast the slices of sourdough bread until they are golden brown.
  • Cook eggs according to your favorite method (scrambling, over easy, poached, etc.) I fried mine in 1 tablespoon olive oil for 6 minutes over low heat, and flipping them and cooking for 3 minutes on the other side.
  • On each sandwich, spread 1 piece of sourdough bread with 1 tablespoon of cream cheese spread. Add the fried egg and arugula on top. Add any other toppings above that you love, and mangia!


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Calories: 323kcalCarbohydrates: 30gProtein: 13gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 169mgSodium: 505mgPotassium: 204mgFiber: 3gSugar: 5gVitamin A: 969IUVitamin C: 10mgCalcium: 152mgIron: 3mg
Keyword breakfast sandwich with sourdough bread, sourdough bread breakfast sandwich, sourdough breakfast sandwich, sourdough egg sandwich recipe, sourdough toast breakfast sandwich
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