Breakfast Sandwich Recipe

Toast and butter muffin

Split the English muffin and toast both halves until golden and slightly crisp (2–3 minutes in a toaster or under a broiler). Immediately spread the cut sides with the unsalted butter so it melts into the warm bread.

Assemble sandwich

On the bottom buttered muffin half, place the cooked sausage patty or ham slice. Set aside the top half for final assembly.

If using optional toppings (tomato, spinach, hot sauce), have them ready to add after the cheese is melted.

Prepare egg

Crack the egg into a small bowl, add 1 tsp milk or water and a pinch of salt and pepper, then whisk briefly until combined. This yields a tender, slightly fluffy egg.

Cook egg

Heat a small nonstick skillet over medium-low heat and add 1 tsp vegetable oil or butter, swirling to coat. For a folded/scrambled style: pour the whisked egg into the pan, let it sit undisturbed for 10–15 seconds, then gently stir and fold with a spatula until softly set but still moist, about 45–60 seconds. Alternatively, for a round egg to fit the muffin, use a 3–4 inch ring or metal cookie cutter: grease the ring, place it in the pan, crack the egg into the ring, cover and cook until whites are set and yolk reaches desired doneness (about 2–3 minutes).

Melt cheese

When the egg is nearly cooked, place the cheddar slice directly on top of the egg in the pan. Cover the pan for 15–30 seconds to help the cheese melt. Slide the egg + cheese onto the sausage/ham on the bottom muffin half.

Top the egg + cheese with any optional toppings (tomato slice, spinach, a few drops of hot sauce). Place the toasted top muffin half over the filling.

Press gently, cut in half if desired, and serve immediately while hot.