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

7 · Mar 17, 2015 · 2 Comments

Riddled English muffin with scrambled eggs

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.

English muffin with eggs

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.

English muffin getting toasted in the pan

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.

griddled English muffin with scrambled eggs

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

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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
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Ingredients

  • 1 English muffin, split in half
  • butter
  • 2 eggs

Instructions

  1. 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.
  2. Enjoy the crunchiest, most amazing English muffin you’ve ever tasted!
7
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Reader Interactions

Comments

  1. Senika @ Foodie Blog Stalker says

    March 19, 2015 at 11:49 pm

    I love accidental discoveries like this! Looks like crispy perfection right there. Totally trying it out, thanks! 🙂

    Reply
    • Bet says

      March 20, 2015 at 5:28 pm

      Yes, yay for happy accidents!! ;o)

      Reply

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Hey, I’m Bet! I love food and welcoming family and friends to the table with it. This is where I share what we’re eating – mostly “real”, family-friendly, doable dinners, plus breakfast foods, snacks, and of course, my favorite homemade sweet treats. I love to meal plan, hoard freezer meals, and include my girls in the cooking process as much as I can (while still preserving a little sanity). Thanks for visiting – I hope you find some new favorite recipes here!

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