Ingredients
- English muffin, split: 1
- Eggs: 2 large
- Chicken ham slices: 2
- Cheddar cheese slice: 1
- Butter: 1 tablespoon
- Salt: 1/4 teaspoon
- Black pepper: 1/8 teaspoon
Instructions
- Step 1: Butter the inside of the English muffin halves and toast them lightly in a toaster or under a broiler.
- Step 2: Melt the remaining butter in a non-stick skillet over medium heat.
- Step 3: Crack the eggs into the skillet and cook to your desired doneness (sunny-side up, over easy, etc.), seasoning with salt and pepper.
- Step 4: While the eggs are cooking, gently warm the chicken ham slices in a separate pan or microwave.
- Step 5: Place one slice of cheddar cheese on one of the toasted muffin halves.
- Step 6: Top the cheese with the cooked eggs, followed by the warmed chicken ham slices. Cover with the other toasted muffin half and serve immediately.
Notes
- To prevent a soggy sandwich, gently pat the cooked eggs with a paper towel before assembling.
- For best flavor, reheat the assembled sandwich in a panini press or skillet to re-crisp the muffin.
- Serve your breakfast sandwich with a side of fresh fruit or a dollop of your favorite hot sauce.
- If you like a runny yolk, lightly prick the yolk with a fork before cooking to prevent it from bursting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American