Fluffy Milk Bread and Egg Breakfast Sandwich

1.Start by heating a non-stick skillet over medium heat.

2.Add 1 tablespoon of butter to the skillet and let it melt, coating the bottom evenly.

3.Crack the 2 large eggs into the skillet, being careful not to break the yolks. Season with salt and pepper to taste.

4.Cook the eggs for about 2-3 minutes until the whites are set but the yolks are still runny, or to your desired doneness.

5.While the eggs are cooking, toast the 4 slices of milk bread in a toaster or on another skillet until golden brown.

6.Once the eggs are cooked, place a slice of cheddar cheese on top of each egg and cover the skillet for about 1 minute to melt the cheese.

7.Spread 1 tablespoon of mayonnaise and 1 teaspoon of Dijon mustard on one side of each slice of toasted milk bread.

8.Assemble the sandwich by placing one slice of bread mayo-side up, followed by the cheesy egg, and then add fresh arugula or spinach leaves if desired.

9.Top with another slice of bread, mayo-side down, and gently press down to secure the sandwich.

10.Cut the sandwich in half and serve immediately, enjoying the fluffy milk bread and perfectly cooked eggs.