- 1 English muffin, split in half
- 2 eggs
- 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!