Egg and Cheese Breakfast Muffin

• 1 English muffin
• 1 large large egg
• 1 American cheese slice
• 1 tbs unsalted butter
• ¼ tsp salt

1. 1

   Split the English muffin in half. Place a skillet over medium heat and add about half the butter (roughly half a tablespoon). Once it foams, lay both muffin halves cut-side down in the skillet and toast until deep golden, about 2 minutes. Remove and set aside.

   Tip: Press down gently with a spatula for even toasting.

2. 2

   Add the remaining butter to the same skillet over medium heat. Once melted and shimmering, crack the egg directly into the pan. Season with the salt. Let it cook undisturbed until the white is mostly set and the edges are lacy and golden, about 2-3 minutes.

   Tip: For a round shape that fits the muffin perfectly, use a round cookie cutter or the ring from a mason jar lid as a mold in the pan.

3. 3

   Lay the American cheese slice directly on top of the egg. Add a tiny splash of water to the pan (about a teaspoon) and immediately cover with a lid or small plate. The steam will melt the cheese in about 30-45 seconds into a gooey blanket. Remove the lid once the cheese is fully melted and draped over the egg.

   Tip: The steam trick is the secret to that perfect fast-food cheese melt without overcooking the yolk.

4. 4

   Slide the cheesy egg onto the bottom half of the toasted English muffin. Cap it with the top half and press down gently — you want a little yolk to run when you bite in. Let it sit for about 30 seconds so everything melds together, then dig in.

   Tip: For a fully set yolk, flip the egg before adding cheese and cook another 30 seconds. Store leftovers wrapped in foil — reheat in a 180°C (350°F) oven for 5 minutes to re-crisp.

• skillet (25cm (10-inch))
• spatula
• lid or small plate

Per serving

Nutritional values are estimates only.