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The Breakfast Sandwich 50 · make it at home

The English muffin egg sandwich

15 min · 2

The fast-food classic made right: a round egg cooked in a ring, real cheese, and a muffin toasted until the nooks are crisp.

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The real one

You need

• 2 English muffins
• 2 eggs
• 2 slices cheddar or American
• 2 slices ham, prosciutto cotto or Canadian bacon
• 1 tbsp butter, plus more for the muffins
• Salt and pepper
• Optional: maple butter or Dijon mixed with maple syrup

How to make it

1. Split the muffins with a fork and toast them, then butter them.
2. Warm the ham in a nonstick pan over medium heat, 1 minute a side, and set aside.
3. Butter two ring molds (or wide jar lids) and set them in the pan. Crack an egg into each, break the yolk with a fork, add 1 tbsp water to the pan and cover for 2 to 3 minutes until set.
4. Lift off the rings, put the cheese on the eggs, cover 30 seconds to melt.
5. Stack muffin, ham, egg and cheese, a smear of maple butter or Dijon if you like, and the top.

Tips

• Fork-split muffins toast with more crunch than knife-cut ones.
• Make extra and wrap in foil: they reheat in 10 minutes at 350°F.

Chef Amazing's own home version, in our words; not any place's recipe.