Egg & Cheese Muffin Recipe

Prepare and toast muffins

Split the English muffins and spread about half of the softened butter (or brush oil) on the cut sides. Place cut-side down in a skillet over medium heat or in a toaster until golden brown and crisp, 2–3 minutes. Remove and keep warm.

Mix eggs

Crack the 2 large eggs into a small bowl. Add 2 tablespoons of whole milk, 1/4 teaspoon salt (adjust from the ingredient salt quantity to taste) and a pinch of black pepper. Whisk until uniform and slightly frothy.

Cook eggs

Heat a nonstick skillet over medium-low and add 1 teaspoon butter or oil. When melted and shimmering, pour the egg mixture in. Allow eggs to set at the edges for 10–15 seconds, then using a silicone spatula gently push cooked edges toward the center while tilting the pan so uncooked egg flows to the edges, making soft curds. Cook 1–2 minutes until eggs are mostly set but still moist (do not overcook). Remove from heat; residual heat will finish cooking.

Assemble sandwich

Place one toasted muffin half on a plate, top with one slice of cheddar. Spoon the warm scrambled egg onto the cheese, sprinkle optional chopped chives or parsley, place the second slice of cheddar on top of the eggs if you like extra melt, then cap with the remaining toasted muffin half (cheese side down).

Melt and serve

If you want the cheese more melted, return the assembled sandwich to the warm skillet (low heat) for 30–60 seconds per side, or microwave for 10–15 seconds until cheese softens. Cut in half and serve immediately.