Deli Turkey And Egg Breakfast Melts On Rye
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 20 min · Turkey · high-protein
681 cal
41g protein
46g carbs
37g fat
per serving · estimated
Ingredients
- 8 thick slices rye bread
- 6 oz sliced deli turkey
- 4 oz Swiss cheese, sliced
- 2 large eggs
- 2 tbsp butter, softened
- 1 medium tomato, sliced
- 1 medium avocado, sliced
- 1/4 tsp black pepper
Method (tap to check — screen stays awake)
- Butter one side of every slice of rye and set them buttered-side down on the counter.
- Fry the eggs in a nonstick skillet over medium-low until the whites are fully opaque, breaking the yolks so they set flat, about 3 minutes.
- Build each sandwich on the dry sides: Swiss, turkey, a fried egg, tomato, avocado, more Swiss, then the second slice buttered-side out.
- Griddle the sandwiches over medium 4 minutes, pressing lightly with a spatula, until the bread is deep golden.
- Flip and cook 3 minutes more, until the cheese pulls in strands when you lift a corner.
- Rest 1 minute, then cut on the diagonal so the layers stay put.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.