The Reggie Deluxe Recipe
The Reggie with an over-hard egg*
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Ingredients
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Sandwich
Condiments & Garnish
Cooking oil
Method
Sandwich
Toast the muffin
Split the English muffin and lightly butter each cut side with about 1/2 tablespoon of softened butter. Toast cut-side down in a hot, dry skillet over medium heat for 1–2 minutes until golden and crisp. Remove and keep warm.
Form and season the patty
Shape 3.5–4 oz of ground beef into a patty about the size of the English muffin, making a slight indentation in the center so it cooks evenly. Season both sides with 1/4 tsp salt and 1/8 tsp black pepper.
Cook the patty
Heat a nonstick or cast-iron skillet over medium-high heat and add 1 tsp neutral oil (or spray). When shimmering, add the patty. Cook 3–4 minutes on the first side without moving until a brown crust forms. Flip and cook 2–3 minutes more for medium doneness (adjust 1–2 minutes for desired doneness). In the final 30–45 seconds of cooking, place the American cheese slice on the patty and cover the pan to help the cheese melt.
Fry the egg over-hard
While the patty finishes, wipe a small frying pan clean, add a small pat of butter or a quick spray, and heat over medium. Crack the egg into the pan. To achieve over-hard (firm yolk), let the white set 1–2 minutes, then gently break the yolk with a spatula and spread slightly. Cook another 1–2 minutes until yolk is fully firm and white is cooked through. Season the egg lightly with a pinch of salt and pepper. Alternatively, for a guaranteed fully set yolk, flip the egg and cook 30–45 seconds more.
Assemble the sandwich
Place the bottom toasted English muffin on a plate. Spread 1 tablespoon ketchup and 1/2 teaspoon mustard on the bottom half. Add the cheeseburger patty (cheese side up). Top the patty with the over-hard egg, then place two pickle slices on top of the egg. Cap with the toasted top muffin half and press gently to compact.