Breakfast Sand Recipe

Prepare and toast muffin

Split the English muffin and lightly butter the cut sides with 1/2 tsp of butter. Place cut-side down in a medium nonstick skillet over medium heat or in a toaster oven and toast until golden brown, about 2–3 minutes. Remove and set aside on a plate.

Cook the egg (round/fit-to-muffin)

Heat 1 tsp vegetable oil in the same skillet over medium-low. If you want a perfectly round egg that fits the muffin, use a 3-inch round ring or a cleaned tuna can with both ends removed and spray or oil it lightly. Crack the egg into the ring placed in the skillet. Sprinkle 1/4 tsp salt and a pinch of black pepper on the egg. Cover the pan with a lid and cook until the white is set and the yolk reaches your preferred doneness — about 2–3 minutes for a slightly runny yolk, 4 minutes for nearly set. If not using a ring, crack the egg directly in the pan and shape gently with a spatula to fit the muffin.

Warm the meat and melt cheese

While the egg finishes, add the ham slice to the skillet and warm for 30–45 seconds per side until heated through and slightly edged brown. Place the cheddar slice on top of the hot ham (or directly on the egg if you prefer) and cover the pan for 20–30 seconds to melt the cheese slightly.

Assemble

Place the bottom toasted muffin on a plate. If using spinach, lay the leaves on the bottom bun. Put the warmed ham (with melted cheese) or egg-cheese stack on top of the spinach or directly on the muffin. If you placed cheese on the egg instead of the ham, place the egg next. Add hot sauce if desired (about 1 tsp). Top with the other half of the toasted muffin.

Finish and serve

Let the sandwich rest 30 seconds so cheese sets slightly, then wrap in parchment or serve immediately. If packing for later, wrap while warm to retain shape. Clean pan and enjoy.