- 1
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
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.