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The Best Eggs and Cheese Sandwich for Busy Mornings

The Best Eggs and Cheese Sandwich for Busy Mornings

A warm toasted English muffin holds a tender seasoned egg and melted American or Cheddar cheese. This simple breakfast sandwich is ready in about 10 minutes and makes one satisfying serving.
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Prep Time 5 minutes
Cook Time 7 minutes
Total Time 10 minutes
Servings: 1 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 English muffin, split
  • 1 Large egg
  • 1 teaspoon Butter, divided
  • 1 slice, about ¾–1 ounce American or Cheddar cheese
Seasoning
  • ⅛ teaspoon, or to taste Kosher salt
  • To taste Freshly ground black pepper
Optional Toppings
  • To taste Hot sauce
  • 1 teaspoon Chopped chives

Method
 

Step-by-Step
  1. Split the English muffin and toast both halves until lightly browned.
  2. Melt about ½ teaspoon butter in a small nonstick skillet over medium-low heat.
  3. Crack in the egg and season with kosher salt and freshly ground black pepper. Cook for about 2–3 minutes, until the white is mostly set.
  4. Flip the egg and cook for another 30–60 seconds, or cover the skillet and cook until the yolk reaches your preferred doneness.
  5. Place the cheese on the hot egg during the final 30 seconds. Cover the skillet briefly if needed so the trapped steam melts the cheese quickly.
  6. Spread the remaining ½ teaspoon butter over the toasted muffin, if desired. Place the egg and melted cheese between the muffin halves, add hot sauce or chives, and serve immediately.

Notes

Use medium-low heat to keep the egg white tender and prevent a rubbery edge. For meal prep, assemble sandwiches with fully cooked eggs, wrap them individually, refrigerate for up to 3 days, and reheat until hot.