Le Breakfast Sandwich Recipe

Prep English muffins

Split the English muffins and spread about 1/2 tablespoon of butter on each cut side. Place them cut-side up on a baking sheet or skillet.

Toast the buttered muffins under a broiler or in a 375°F (190°C) oven for 4–6 minutes until golden and crisp. Alternatively, toast them in a skillet over medium heat, buttered side down, about 2–3 minutes until golden. Set aside, keep warm.

Whisk eggs

In a medium bowl, crack the 3 large eggs. Add 2 tablespoons whole milk, 1 teaspoon mayonnaise, 1/2 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Whisk vigorously until mixture is smooth and slightly frothy. Stir in the chopped chives.

Cook custard

Heat a nonstick skillet over medium-low heat and add the remaining 1/2 tablespoon butter. Pour the egg mixture into the pan. Cook slowly, stirring constantly with a silicone spatula, scraping the bottom and sides, for 3–5 minutes until eggs are soft, creamy, and just set (custardy texture). Remove from heat a little before fully firm to avoid overcooking; they will continue to set.

Lay one toasted muffin half cut-side up. Arrange one slice of cheddar on the muffin, then place the warm scrambled egg custard over the cheese so it begins to melt. Top eggs with the second slice of cheddar and the slices of ham or cooked bacon.

Place the assembled open-faced sandwich under a broiler or in a 375°F (190°C) oven for 1–2 minutes just until cheese melts and ham warms. Watch closely to prevent burning.

Final assembly

Top the melted cheese and protein with baby spinach leaves (they will wilt slightly from the heat). Brush the top muffin halves with the remaining butter (if any) and place them over the sandwich.

Slice in half if desired. Serve immediately with a few drops of hot sauce if you like a bit of heat.