Breakfast Sandwich Recipe

Make the crisp

Line a small baking sheet or plate with parchment. Heat a nonstick skillet over medium heat. Sprinkle or mound 1/2 cup of the cheddar in a 3–4 inch circle in the skillet. Cook 1–2 minutes until edges turn golden and cheese melts and begins to set. Carefully flip with a spatula and cook 20–30 seconds more until lightly golden. Transfer to parchment to cool and crisp; repeat with remaining 1/2 cup cheddar to make a second crisp (or make a larger single crisp with full cup). Let cool to room temperature to harden.

Fry the egg

Heat a tablespoon-sized nonstick skillet over medium-low and add a small pat of butter or a light spray of oil. Crack 1 egg into a small bowl to check for shell then gently slide into skillet. Season with a pinch (~1/16 tsp) salt and a grind of pepper. Cook 2–3 minutes for set whites and runny yolk, or 3–4 minutes covered for a slightly firmer yolk. If you prefer over-easy, flip gently after 90 seconds and cook 20–30 seconds more. Repeat for second egg. Keep eggs warm on low heat or tent with foil.

Toast and sear mortadella

Split the English muffin and lightly butter the cut sides. Toast in a skillet over medium until golden, about 2 minutes. Remove and set aside. In the same skillet, add 1 tsp olive oil (or use dry if pan is nonstick) and lay the mortadella slices flat; cook 30–45 seconds per side until edges are slightly crisp and heated through. This concentrates flavor and improves texture. Remove and drain briefly on a paper towel.

Spread the vegetarian mayonnaise (1 tbsp) evenly on the bottom half of the toasted muffin. If using hot sauce or mustard, mix a few drops into the mayo before spreading.

Place the warm mortadella slices on the mayo-coated bottom half in an overlapping layer.

Top the mortadella with one fried egg. Season the egg lightly with the remaining pinch of salt and remaining black pepper (about 1/8 tsp total used across eggs).

Break the cheese crisp to fit if needed and place it over the egg so it adds crunch and melted-cheese flavor. Alternatively, place the crisp on top of the mortadella under the egg if you prefer it softer.

Scatter the thinly sliced red onion (about 1/4 cup) and the drained capers (1 tbsp) over the cheese crisp. Finish with microgreens (about 1/4 cup) for freshness and texture.

Top with the muffin top and press gently to compact. Serve immediately while egg is warm and cheese crisp is still crunchy.