Breakfast Sandwich Recipe

Whisk eggs

Crack 2 large eggs into a small bowl. Add 2 tablespoons milk, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk briskly until the mixture is uniform and slightly frothy (about 30 seconds).

Cook eggs

Heat a nonstick skillet over medium-low heat and add 1 teaspoon unsalted butter. Once butter melts and foams but not browned, pour in the egg mixture. Let it sit for 10–15 seconds, then gently stir with a silicone spatula, pulling cooked edges toward the center. Continue cooking and occasionally folding until eggs are set but still slightly glossy and soft (about 2–3 minutes). Shape if desired into a rough round to fit the bread using the spatula. Remove from pan and set aside on a plate.

Toast bread

Split the English muffin (or roll) and toast the cut sides in a toaster or in the same skillet over medium heat until golden, about 1–2 minutes per side if using skillet. Lightly toast to provide structure so sandwich doesn't get soggy.

Butter & sauce

Spread 1 teaspoon softened butter evenly on the toasted cut sides. If using, spread 1 teaspoon mayonnaise or aioli on one side for extra flavor.

Warm protein

If your bacon or sausage is cold, warm it for 30–60 seconds in the skillet or microwave until hot. If using raw sausage patty, cook in skillet over medium heat 3–4 minutes per side until cooked through (internal temperature 160°F/71°C).

Melt cheese

Place the hot cooked egg onto one toasted muffin half, top immediately with the cheese slice, then place the warmed bacon or sausage on top of the cheese. Close the sandwich and return to skillet over very low heat (or use a microwave for 10–15 seconds) for 20–30 seconds, or until cheese is melted and sandwich is warmed through.

If using, add 2 tomato slices and 3 leaves of baby spinach or arugula on top of the protein before closing the sandwich. Press gently, slice in half if desired, and serve immediately.