Ct Breakfast Sandwich Recipe

Whisk eggs

Crack 4 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk until uniform and slightly frothy.

Cook eggs

Heat a nonstick skillet over medium-low heat and add 1 tablespoon butter. When butter is melted and begins to foam (not brown), pour in the egg mixture. Let sit 10–15 seconds, then gently push cooked edges toward center with a silicone spatula, tilting the pan to let uncooked egg run under. Continue folding slowly until eggs form soft curds but are still moist, about 2–3 minutes total. Remove from heat just before fully set; residual heat will finish them. If you prefer a folded round to fit muffins, transfer eggs to a small bowl, press lightly with the spatula into a compact round.

Season and keep warm

Taste and adjust seasoning if needed. Cover with foil to keep warm while you toast the muffin and heat ham.

Toast and butter English muffins

Split 2 English muffins and toast them until golden in a toaster or under a broiler (about 1–2 minutes). Spread 1 tablespoon unsalted butter across the cut sides immediately so it melts in.

Warm ham and melt cheese

In a small skillet over medium heat, lay out 4 slices of thin ham and warm 30–45 seconds per side until edges just begin to brown and ham is heated through. Place a slice of sharp cheddar on each muffin bottom, then add the warmed ham on top of the cheese so the residual heat helps the cheese melt.

Dress muffin tops

Mix 2 teaspoons mayonnaise with 1 teaspoon Dijon mustard and spread evenly on the cut sides of the muffin tops. If using hot sauce, stir it into the mayo-mustard or dab directly on the egg.

Assemble sandwich

Divide the cooked eggs evenly between the two muffin bottoms (placing them on top of the cheese+ham). Sprinkle optional chopped chives over the eggs. Cap with the dressed muffin tops and press gently to nest the layers.

Final heat (optional)

If you want a fully melted cheese and warmed sandwich, wrap each assembled sandwich in foil and place in a 350°F (175°C) oven for 5–7 minutes or return to a warm skillet, pressing briefly on each side until warmed through.