Fluffy Egg and Cheese Breakfast Sandwich

I enjoy a good fried egg sandwich, or an English muffin sandwich, or something similar for an occasional breakfast. For the past week or so, I had an idea in my head of something I wanted to do to change it up a bit, and I finally went through with it today.

I started by putting a metal bowl in the refrigerator. I wanted it to be a little cold for whipping up some egg whites. I separated the yolks and whites from two eggs. I then added approximately 1 1/2 tablespoons of milk into the egg yolks and mixed that together. I then whisked the egg whites until they were nice and airy, but not forming peaks. Once these were both done, I put the heat to medium high to get my pan warmed up.

I gently folded the egg yolks and the egg whites together. Once those were combined, I added in both sides of an English muffin that had been split. I made sure to get all sides thoroughly covered with the mixture.

The pan was hot enough at this point, so I poured in the egg mix and then gently placed the English muffin in the pan, interior side down. I covered the pan and let this cook for about 2 minutes.

I flipped it over and thought it looked even better than I was expecting. I covered this again and let it cook for another 2 minutes.

I turned off the heat, added a slice of cheddar cheese and covered it for another minute to get the cheese nice and melted.

I closed it up and it was all ready to be devoured.

I decided to slice it in half just so you could see how it looked on the inside. I thought this was a delicious breakfast sandwich. It might have been better with some bacon or sausage in the middle, but it was still very tasty. Although the English muffin had been smothered in the egg mixture, it was not mushy or soggy on the outside. The eggs were light and fluffy, and provided a nice texture when biting into the sandwich. There is no doubt in my mind that I will be making this again. This was a very positive start to what will be a very hot weekend.

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