I’ve said it before. Tim makes the BEST eggs.
Guess what I found out? Tim’s dad ALSO makes really good eggs, specifically egg breakfast muffins.
It’s such a simple recipe but somehow he makes them extra special. It’s always a treat to have these when we visit.
We’ll have to wait for our next trip to California to do a throw down between father and son. In the meantime, here’s the recipe for a Classic Egg Muffin.
Classic Egg Muffin
1 egg
1 slice of cheddar cheese
Whole wheat english muffin
S&P
1 Tsp butter
The secret to the Egg Muffin is this tiny egg skillet. Have you ever seen a skillet so small? It’s perfect for making a single egg. I know most house holds don’t have an egg skillet, so feel free to use the smallest skillet you have. Once your skillet is heated, melt 1 tsp butter in pan.
Crack egg into pan and let cook for 4-5 minutes. Season with salt and pepper. Take fork and poke yolk so it leaks out of egg. Let cook for an additional 2 minutes. When the egg is cooked most of the way, add a slice of cheese to the top. Cook until cheese is melted.
Meanwhile, toast english muffin in toaster. To assemble sandwich, plate english muffin. Use spatula to remove egg and cheese from pan. Place egg on bottom english muffin and place it with the other half.
Vuala! Dig In!
