Egg and Cheese Breakfast Sandwich

Ingredients

• whole wheat English muffin 1 piece
• large egg 2 pieces
• cheddar cheese slice 1 slice
• butter 1 teaspoon

Method

1. Prepare your ingredients. Gather all your ingredients: the whole wheat English muffin, eggs, cheddar cheese slice, and butter. Crack the eggs into a small bowl and beat them lightly with a fork until the yolks and whites are combined.
   Tip: Beating the eggs well helps create fluffy scrambled eggs.
2. Toast the English muffin. Split the English muffin in half using a butter knife. Place both halves in a toaster or toaster oven and toast until golden brown and slightly crispy, about 2-3 minutes.
   Tip: If you don’t have a toaster, you can toast the muffin halves in a dry skillet over medium heat.
3. Cook the scrambled eggs. Heat a non-stick skillet over medium heat. Add the butter and let it melt, coating the pan. Pour in the beaten eggs. Let them sit undisturbed for about 20 seconds, then gently stir with a spatula, pushing the eggs from the edges to the center. Continue cooking and stirring occasionally until the eggs are softly set but still moist, about 2-3 minutes.
   Tip: Cooking eggs on medium heat and stirring gently helps keep them soft and fluffy.
4. Assemble the sandwich. Place the toasted bottom half of the English muffin on a plate. Spoon the scrambled eggs evenly over it. Lay the cheddar cheese slice on top of the eggs so it starts to melt from the residual heat. Cover with the toasted top half of the muffin.
   Tip: If you want the cheese melted more, you can place the assembled sandwich in the skillet for 30 seconds with the lid on.
5. Serve and enjoy. Your egg and cheese breakfast sandwich is ready to eat! Serve immediately while warm for the best taste and texture.
   Tip: Pair with a glass of orange juice or your favorite morning beverage.

Pro tips

• Use a non-stick skillet to prevent eggs from sticking and make cleanup easier.
• For extra flavor, add a pinch of salt and pepper to the eggs before cooking.