4 large eggs
1 small pinch of cayenne pepper
Kosher salt
2 Tbsp. unsalted butter
3 Tbsp. cream cheese
Assembly:
4 slices American cheese
4 thick slices Martin's Potato Bread or other white bread
Unsalted butter (for pan)
Scrambled Eggs: Whisk eggs and cayenne in a small bowl; season generously with salt. Heat butter in a medium saucepan over medium. As soon as it begins to foam, add eggs and cook, whisking constantly, until they have set in small curds and are beginning to look dry, about 1 minute. Immediately remove from heat and whisk in cream cheese. Assembly: Divide cheese between 2 slices of bread and top with egg mixture. Close up sandwiches. Heat a dry large skillet over medium-low and brush very lightly with butter. Toast sandwiches until golden brown, about 3 minutes per side. Do Ahead: Eggs can be scrambled 2 hours ahead. Store tightly covered at room temperature.