Le Buzz Egg Breakfast Sandwich Recipe

Toast and butter

Split the English muffins and toast until golden and crisp (about 2–3 minutes in a toaster or under a broiler). Spread 1/2 tablespoon unsalted butter on each toasted half while hot so it melts in. If using hot honey, lightly brush 1/2 teaspoon onto the bottom halves of the muffins after buttering.

Whisk eggs

In a medium bowl whisk together 3 large eggs, 2 tablespoons whole milk, 1 teaspoon mayonnaise, 1 teaspoon Dijon mustard, and 1 teaspoon finely chopped chives until combined and slightly frothy. Season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper; whisk again to incorporate.

Cook eggs

Heat a nonstick skillet over medium-low heat and add 1 teaspoon neutral oil and 1 teaspoon unsalted butter. Once the butter foams, pour the egg mixture into the skillet. Allow eggs to sit undisturbed for about 10–15 seconds to set at the edges, then gently stir with a silicone spatula, pushing cooked edges to the center. Continue gently folding and stirring for 1.5–2 minutes until eggs are just set but still slightly soft and moist (avoid overcooking). Remove from heat.

Shape eggs (optional)

If you prefer a neat sandwich-size egg patty, transfer the scrambled eggs into a warmed 3–4 inch ring mold or use the bottom of a small bowl to shape them. Press gently to form a compact patty and keep warm for 30–60 seconds.

Melt cheese on ham

Wipe the skillet lightly and return to medium heat. Place the 2 slices of ham or Canadian bacon into the skillet and sear for about 30 seconds per side until warmed and slightly caramelized. Lay the 2 slices of sharp cheddar on top of the warm ham and cover the skillet with a lid for 20–30 seconds to melt the cheese. If using an extra slice of smoked cheddar/pepper jack, add it now.

Assemble sandwich

Place the cheese-topped ham on the bottom toasted English muffin halves (the ones brushed with honey if using). Top with the warm scrambled egg patty. Add a small handful of baby arugula or baby spinach on top of the eggs for freshness. Cap with the toasted muffin tops. If desired, spread any remaining butter on the inside of the top halves before closing.

Press the sandwich gently for 10 seconds to help everything meld. Cut in half if serving immediately. Serve hot. Leftover components (eggs or ham) can be refrigerated up to 2 days and reheated gently in a skillet or microwave.