Morning Delight Recipe

Beat eggs

Crack the 4 large eggs into a medium bowl. Add 3 tablespoons whole milk, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk vigorously until the mixture is uniform and slightly frothy (about 30–45 seconds).

Cook eggs

Heat a nonstick skillet over medium-low heat and add 1 tablespoon unsalted butter. Once the butter is melted and foamy, pour in the egg mixture. Let the eggs sit undisturbed for 10–15 seconds, then gently stir with a silicone spatula, scraping the bottom and folding the eggs until soft, slightly custardy curds form (about 2–3 minutes). Remove from heat when eggs are still slightly underdone—they will finish cooking in the sandwich.

Prepare ham and cheese

While eggs are cooking, lay out 4 slices of deli ham and shred 3 ounces sharp cheddar if not pre-shredded. If using green onion, thinly slice 1 tablespoon and set aside.

Assemble filling

When eggs are nearly done, gently fold the shredded cheddar into the eggs off heat so the cheese starts to melt slightly. Fold in the sliced green onion if using. Break the ham slices in half if they are too large to fit the muffins.

Toast muffins

Split 2 whole-wheat English muffins and lightly brush the cut sides with 1 teaspoon butter or olive oil. Toast in a skillet cut-side down over medium heat or under a broiler until golden brown and crisp (1–2 minutes on the skillet, 1–2 minutes under broiler).

Assemble sandwiches

Place the bottom halves of the toasted muffins on a plate. Divide the ham evenly between the two muffins (2 slices per sandwich). Spoon the cheesy scrambled eggs evenly on top of the ham. Place the top halves of the muffins on each sandwich.

Optional reheat (to melt more cheese)

If you prefer extra melted cheese, place assembled sandwiches seam-side up in a 325°F (160°C) oven or toaster oven for 3–4 minutes, or microwave each sandwich for 20–30 seconds.

Serve immediately while warm.