This certainly won’t be the last eggs post, but I’m sure it’s the first. I love eggs. I love them because they are like a super hero food – ready for almost anything. This is a technique I learned working at restaurant (I work in a restaurant).

Ingredients (for one sandwich):

1 toasted English muffin
1 – 2 eggs
1 teaspoon fried onions
Toasted sesame seeds to taste
Swiss and Parmesan cheese to taste
Toasted sesame seeds
Salt and pepper to taste
Mustard and Mayo to taste
Black forest ham

This is a sandwich and I figure there no point specifying any measure other than taste.

Start toasting the muffin. I like two techniques; cut and toast or toast whole in a toaster oven. I like the whole method because it tends to bring back that “out of the oven” quality. The same can be said of most bread; heat then slice for chewier gooier bread.

Crack the egg into a microwave safe ramekin. Find a bowl or ramekin that is sized about the same as the muffin or bread you are using. You can butter your ramekin, but it is not required. Sprinkle in the fried onions, cheese, seeds, salt, and pepper. Grab a fork and fold it all together – nothing to vigorous, just enough to know that the ingredients have met their eggy host.

Nuke it! The amount of time varies, but 1 minute plus x number of 30 second shots should get you there. Try and not overcook – the heat will carry over, so if you “think” it might be done, just let it sit, and the carryover will set the egg and cheese up nicely.

Grab the muffin and slice in half. Spread mustard on one half; mayo on the other. If you have good or fancy mustard, and/or a nice oil (truffle, olive, herb), use it now!

Use a knife to run along the outside of the ramekin and use a large spoon to get this breakfast cheese cake out of it hole. Place in on the muffin. Top with ham and a little more cheese if desired.

Assemble, cut in half, toss in a pickle, and enjoy!

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