The Ultimate Breakfast Sandwich

By lorik

Ingredients

• For the Sriracha Butter:
• 1/4 cup (1/2 stick) room-temperature unsalted butter
• 2 Tablespoons Sriracha
• For the Breakfast Sandwich:
• 1 English muffin, split
• 1 tablespoon Sriracha butter
• 3 large eggs
• 1 tablespoon whole milk
• Pinch kosher salt
• 1 tablespoon unsalted butter
• 2 slices cheddar
• 2 slices thin-cut bacon, cooked

Details

Servings 1
Adapted from tastingtable.com

Preparation

Step 1

1. Make the Sriracha butter: Using a rubber spatula, combine the butter and Sriracha in a small bowl.

2. Make the breakfast sandwich: Toast the English muffin and spread the inside halves evenly with the Sriracha butter.

3. In a large bowl, whisk the eggs with the milk and season with salt.

4. In a large nonstick skillet, melt the butter over medium heat. When the butter begins to foam, add the eggs and reduce the heat to low. Using a rubber spatula, stir constantly, scraping down and around the sides, until mostly set on the bottom, 2 to 3 minutes. Fold the omelet over itself to make a half moon. Fold again to resemble a square shape.

5. To serve, top the bottom half of the English muffin with the egg, cheese slices and bacon. Close with the remaining top half and eat immediately.