A couple of weeks ago we had a North Carolina snowstorm that knocked out our power for over 36 hours. It got mighty chilly mighty fast with no heat, and fortunately some sweet friends of ours took us in for the night. Before we hauled 4 people and a dog (and approximately 30% of our belongings) to their house, we entertained ourselves by shuffling the contents of the fridge into coolers, grinding coffee beans in the car with a car charger, and wearing multiple pairs of pants and socks. Fortunately, we have a gas stove, so we were able to heat up food – and accidentally made this delicious discovery.

Without a functional toaster, I buttered an English muffin and put it nook-and-cranny side down in a hot pan. I stuck a pot on top to help it stay in contact with the pan, and a couple of minutes later it was the best English muffin ever. So crispy – like the outside of a grilled cheese sandwich – but with extra crunch from that classic English muffin texture. Wow.

Umm, I’ve had one every day since. I justify getting a pan out even though my toaster works again by scrambling a couple of eggs afterwards (heck, the English muffin greases the pan for you!), and this is my new breakfast and I love it so, so much.

A cautionary note if you have a fear of sogginess like me – the bottom of the muffins get a little steamed from being under the pot. You can either flip them over and toast the bottoms for a minute in the pan, or if you’re in a hurry (and it’s breakfast, so you probably are), you can griddle the tops, then slide them into the toaster oven and turn it on just while your eggs cook. It’s not long enough to overcook the top, but it dries up the underside.

You must try this super-toasty English muffin! Crunchcrunchcrunch nomnomnomnom.

Griddled English Muffins & Eggs (my new favorite breakfast!).

Author: Bet Denton
Prep Time: 2 minutes
Cook Time: 5 minutes
Total Time: 7 minutes
Yield: 1 serving

Ingredients

1 English muffin, split in half
butter
2 eggs

Instructions

Heat a nonstick skillet over medium heat. Butter both halves of the English muffin. Place them nook-and-cranny side down in the skillet and place a plate or a pot on top (this helps the muffin stay in contact with the hot pan and get evenly toasted). Check them after a couple of minutes, and if they’re evenly brown and toasty, flip them to briefly toast the underside (or put them in a toaster oven while you cook the eggs). Cook your eggs any way you like ’em – I like scrambled, so I turn down the heat and add a dab more butter or a tiny drizzle of olive oil to the pan, and stir them around the pan with a little salt and pepper until they’re pretty dry because I can’t handle wet scrambled eggs.
Enjoy the crunchiest, most amazing English muffin you’ve ever tasted!

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