Steamers Bakery & Cafe Recipe

Prepare English muffins

Split the 4 English muffins and lightly toast them in a toaster or under a broiler until golden (about 2–3 minutes). Set aside on a tray.

Make scrambled egg mix

In a medium bowl, whisk together 6 eggs, 60 ml whole milk, 1 tsp salt and 1/2 tsp black pepper until uniform and slightly frothy.

Cook eggs

Heat 1 tbs butter in a nonstick skillet over medium-low heat. Pour in the egg mixture and let it sit 10–15 seconds. Gently stir with a spatula, pushing across the pan and folding, until eggs are softly set but still moist, about 3–4 minutes. Remove from heat. If using baby spinach, stir it into the warm eggs for 30 seconds until wilted.

Warm meat and melt cheese

In another skillet over medium heat, warm 1 tbs olive oil and briefly heat the 8 slices of ham or turkey until just warmed through, about 1 minute per side. Place a slice of cheddar on four bottom muffin halves and return to low heat or a warm oven (150°C / 300°F) until cheese begins to melt, about 1–2 minutes.

Assemble sandwiches

Top each cheese-melted muffin bottom with an even portion of scrambled eggs (divide into 4), then 2 slices of warmed ham/turkey per sandwich, and top with the other muffin half. Spread remaining 2 tbs butter across the tops of the muffin halves if desired for extra richness.

Serve hot immediately. These sandwiches serve 4.

Prepare vegetables

In a large bowl, combine 4 cups mixed salad greens, halved cherry tomatoes, thinly sliced cucumber and red onion. Toss gently to mix.

Make dressing

In a small jar or bowl, whisk together 2 tbs olive oil, 1 tbs white wine vinegar, 0.5 tsp Dijon mustard, 0.5 tsp honey, 0.25 tsp salt and 0.25 tsp black pepper until emulsified.

Dress salad & finish

Pour dressing over the salad just before serving and toss lightly to coat. Divide the salad among four plates alongside the breakfast sandwiches.