Neighborhood Classics Recipe

Toast muffins

Split English muffins and toast them in a toaster or under a broiler until golden, about 2–3 minutes. Keep warm.

Make scrambled egg patties

Crack eggs into a bowl, add milk, 1 tsp salt and 1/2 tsp pepper. Whisk until combined and slightly frothy.

Heat 1 tablespoon butter in a nonstick skillet over medium-low heat. Pour half the egg mixture into a round ring mold if available (or pour and shape with spatula) to form two even patties. Cook gently, stirring edges toward center, until mostly set, about 2–3 minutes. Sprinkle half the shredded cheddar on each patty, fold or cover briefly to melt cheese, then remove and keep warm. Repeat with remaining tablespoon butter and remaining egg mixture to make two more patties (total 4).

Assemble sandwiches by placing a cheesy egg patty on each toasted muffin bottom, top with two slices of bacon or a sausage patty, cover with muffin top. Serve hot.

In a large bowl combine mixed salad greens, halved cherry tomatoes, sliced cucumber, and sliced red onion.

In a small jar or bowl whisk together 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Taste and adjust seasoning.

Drizzle dressing over salad and toss lightly just before serving. Plate a generous handful alongside each sandwich.

Brew coffee by your preferred method to yield about 4 cups. Pour into cups and offer milk/cream and sugar at the table for guests to add to taste.