Rachel's Breakfast Sandwich Recipe

Sandwich

1. 1

   Toast muffin

   Split the English muffin and lightly toast both halves until golden brown. You can use a toaster or a skillet. Spread 1/2 tsp softened butter on the cut side of each toasted half immediately after toasting so they absorb the butter.

2. 2

   Cook egg

   Heat a small nonstick skillet over medium heat and add 1 tsp cooking oil or spray. Crack 1 egg into a small bowl and season with a pinch of salt and pepper. For a round, sandwich-friendly egg, either use a 3–3.5 inch ring mold in the skillet or gently break the yolk and let the egg set naturally. Cook for 2–3 minutes until the whites are set. For over-easy, flip and cook 10–20 more seconds. For fully set yolk, cook 1–2 minutes after flipping. Remove egg and keep warm.

3. 3

   Warm ham and melt cheese

   In the same skillet, quickly warm the sliced ham for about 20–30 seconds per side until just heated through. Place the slice of cheese on top of the warm ham and cover the skillet for 20–30 seconds so the cheese begins to melt.

4. 4

   Assemble sandwich

   Place the bottom half of the buttered English muffin on a plate. Put the warm, cheese-topped ham on the bottom half, then place the cooked egg on top of the ham. Finish with the top half of the English muffin. Press gently to compact.

5. 5

   Serve

   Cut in half if desired and serve immediately while warm. Optionally serve with ketchup, hot sauce, or fruit on the side.