Breakfast Sammies Recipe

Crack the eggs into a medium bowl. Add the milk, 1/2 tsp salt, and 1/2 tsp black pepper. Whisk until combined and slightly frothy.

Split the English muffins and spread a thin layer of mayonnaise on the cut sides. Set aside. If using tomato or avocado, slice them and set aside; sprinkle avocado or tomato lightly with 1/4 tsp salt if desired.

Shred the cheddar cheese if not pre-shredded and arrange ham slices.

Scrambled-style folded eggs

Heat a nonstick skillet over medium-low heat and add 1 tbsp unsalted butter. Once melted and foamy, pour in the whisked eggs. Let the eggs sit undisturbed for about 10–15 seconds, then using a rubber spatula gently stir from the edges toward the center every 10–15 seconds. When eggs are mostly set but still slightly glossy (soft curds), fold in half with the spatula and remove from heat — residual heat will finish them. This should take about 2–3 minutes total. Season with the remaining 1/2 tsp salt and 1/2 tsp black pepper.

Alternative: Folded omelet

For a firmer folded egg, cook the eggs over medium heat, allowing bottom to set before gently lifting edges and tilting pan to let uncooked egg run underneath. When almost set, sprinkle cheese over half the egg, fold the other half on top, slide out and keep warm.

Heat a separate skillet or griddle over medium. Spread the remaining 1 tbsp butter on the cut sides of the English muffins. Place muffin halves butter-side-down and toast until golden, about 1–2 minutes.

Place 2 toasted muffin bottoms on a work surface. Top each with 2 ham slices (folded if needed), divide the cooked eggs evenly between the two sandwiches, then sprinkle 1/4 cup shredded cheddar on each so it melts from the warm eggs. Add optional tomato slice, spinach, or avocado if using. Top with muffin halves.

If you want the cheese extra-melty, place assembled sandwiches briefly (30–60 seconds) back on the warm skillet, cover loosely with a lid to trap heat, then remove.

Cut each sandwich in half if desired. Serve warm with hot sauce on the side or drizzled to taste. Leftovers can be wrapped and refrigerated for up to 2 days; reheat in a skillet or toaster oven until warmed through.