Egg & American Cheese Recipe

Prepare bread

Split and toast the English muffin or lightly toast the bread slices until golden. If you like buttered toast, spread 1/2 tbs butter on the warm bread.

Beat the eggs

Crack the 2 large eggs into a small bowl. Add 1 tbs milk or water if using, and salt and pepper (about 1 tsp salt and 1/4 tsp pepper). Whisk until uniform and slightly frothy.

Cook the eggs

Heat a nonstick skillet over medium-low heat. Add 1 tbs butter and let it melt, coating the surface. Pour the beaten eggs into the skillet. Let eggs sit undisturbed for about 10–15 seconds, then gently stir with a silicone spatula, folding the curds inward to form soft, slightly set scrambled eggs. Cook 1–2 minutes total until eggs are mostly set but still moist. For a folded omelette-style single patty: immediately after pouring eggs, tilt the pan so the egg spreads into an even circle; as edges set, lift them and tilt pan to let uncooked egg run underneath, cook until mostly set (about 1–2 minutes).

Add cheese

Place the American cheese slice over the eggs in the skillet. Cover the pan with a lid or foil for 30–60 seconds to help the cheese melt and finish cooking the eggs through. Remove from heat once cheese is melted and eggs are fully set but not dry.

Assemble sandwich

Place the cheese-covered eggs onto the toasted bread or English muffin. Top with the other half of the muffin or bread. Press gently and let sit 15–30 seconds to allow residual heat to meld flavors. If desired, spread hot sauce or ketchup on the interior before serving.

For a crispier exterior, after assembling, butter the outside of the sandwich and toast in the skillet over medium heat, pressing lightly, 1–2 minutes per side until golden. Serve immediately.