Description
A simple yet indulgent breakfast sandwich featuring a crispy English muffin, soft-scrambled eggs, and a glossy fried egg.
Ingredients
Scale
- 2 large eggs
- 1 English muffin
- 1 tablespoon butter
- 1 teaspoon chopped fresh herbs (chives or parsley)
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- Pinch chili flakes or everything bagel seasoning (optional)
Instructions
- Slice the muffin and heat a skillet over medium-low. Add 1/2 tablespoon butter and swirl to coat. Place muffin halves cut-side down and toast until golden and crisp, about 2–3 minutes per side.
- In a small bowl whisk one egg with 1/8 teaspoon salt, 1/8 teaspoon black pepper, and the chopped herbs until blended and slightly frothy. Return the skillet to medium-low, add the remaining 1/2 tablespoon butter and let it melt gently. Pour in the whisked egg and let it sit for a few seconds. Use the spatula to fold and push the eggs slowly, forming large, glossy curds. Cook until just set but still moist, about 45–60 seconds.
- Add a tiny bit more butter to the skillet if needed and crack the second egg directly into the pan. Cook on medium-low until the whites are fully set but the yolk remains runny, 2–3 minutes. Season with a pinch of salt and pepper.
- Place the fried egg on top of the soft-scrambled layer. Sprinkle a pinch of chili flakes or everything bagel seasoning over the eggs if you like. Cap with the other muffin half.
- Slice in half (if desired) and serve hot.
Notes
For a lighter option, swap butter for olive oil. Customize with cheese, avocado, or bacon for added richness.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 380
- Sugar: 1g
- Sodium: 480mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 370mg