Description
A delightful breakfast sandwich featuring soft scrambled eggs, a runny yolk, and crispy English muffins, with fresh herbs for added flavor.
Ingredients
Scale
- 2 large eggs
- 1 English muffin
- 1 tablespoon butter
- 1 teaspoon chopped fresh herbs (chives or parsley)
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- Pinch chili flakes or everything bagel seasoning (optional)
Instructions
- Toast the muffin: Slice the English muffin in half and toast both sides in a skillet with ½ tablespoon of butter until golden and crispy.
- Scramble the first egg: Whisk one egg with salt, pepper, and herbs, melt ½ tablespoon of butter in the skillet, and scramble until soft but set.
- Fry the second egg: Crack the second egg into the skillet, fry until the whites are cooked and the yolk is still runny.
- Assemble the sandwich: Place the scrambled egg on the bottom muffin half, add the fried egg, and sprinkle with chili flakes or seasoning.
- Cap it off: Place the other half of the muffin on top, serve immediately while warm.
Notes
Make-ahead option: Prepare the scrambled egg mixture ahead of time and refrigerate for quick warming when needed.
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 370mg