Egg & Cheese Recipe

Prepare bread

Split the English muffin or arrange bread slices. Spread 1 tsp butter evenly on the cut sides of the muffin (or one side of each bread slice). Place bread, butter-side down, in a medium nonstick skillet over medium heat. Toast until golden and lightly crisp, 1–2 minutes. Remove and set aside.

Whisk eggs

In a small bowl, crack the 2 eggs. Add 1 tablespoon milk, 1/4 teaspoon salt and a pinch of black pepper (adjust seasoning to taste). Whisk until yolks and whites are combined and slightly frothy.

Cook eggs

Return the skillet to medium-low heat and add 1 tablespoon unsalted butter. Once butter is melted and foamy but not browned, pour in the egg mixture. Let eggs sit undisturbed for about 10–15 seconds until the edges begin to set. Using a silicone spatula, gently push the cooked edges toward the center, tilting the pan so uncooked egg flows to the edges. Continue folding and pushing every 10–15 seconds until eggs are mostly set but still slightly glossy — about 1–2 minutes for soft scrambled-style eggs. For a firmer patty, let them cook an extra 30–60 seconds.

Add cheese

Sprinkle the shredded cheese evenly over the eggs while they're still in the pan. Cover the skillet with a lid for 20–30 seconds to help the cheese melt. If you prefer, transfer the eggs to the toasted bread and top with cheese, then briefly cover to melt.

Assemble

Place the cheesy eggs on the bottom half of the toasted muffin or on one slice of bread. Add optional hot sauce or ketchup if using. Top with the other half of the muffin or second slice of bread. Press gently to compress.

Serve

Cut in half if desired and serve immediately while warm. Clean the skillet and wipe down surfaces.