Egg And Cheese Recipe

Prepare and toast

Split the English muffins and lightly toast them until golden-brown (about 2–3 minutes in a toaster or under a broiler). Spread about 1 teaspoon softened butter on each toasted half while still warm.

Whisk eggs

In a small bowl, crack the 2 large eggs. Add 2 tablespoons milk or water, 1 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until mixture is homogeneous and slightly frothy (about 20–30 seconds).

Cook eggs

Heat a nonstick skillet over medium-low heat and add 1 teaspoon butter or oil, swirling to coat. Pour the egg mixture into the pan. Let sit undisturbed for 10–15 seconds until edges begin to set, then gently stir with a spatula, pushing cooked portions toward the center so uncooked egg can reach the pan. For a folded omelet-style sandwich egg: after eggs are mostly set but still slightly moist on top (about 1–1.5 minutes total), fold in half and shape to roughly the size of an English muffin. For a flatter patty: press and smooth gently and cook an additional 10–20 seconds. Total cook time should be 1–2 minutes depending on stove and pan.

Finish eggs

Once eggs are fully cooked but still tender, remove from heat. If you prefer a very uniform round shape, you can cook the eggs in a greased metal ring or an inverted clean can lid; adjust cooking time so center is set.

Place one buttered English muffin half bottom-side up. Position the cooked egg on the muffin bottom. Top the hot egg with one slice of cheese so it melts; if cheese does not fully melt, put the assembled sandwich (open-faced) under a broiler for 20–30 seconds or cover the pan with a lid for about 30 seconds to encourage melting.

If using optional add-ins, layer them now (bacon, tomato, or a dash of hot sauce). Place remaining slice of cheese on top if you want cheese both sides, then cap with the other buttered English muffin half, buttered side up.

Press gently for 5 seconds to help cheese adhere, slice in half if desired, and serve immediately.