8 minutes
A classic New York bodega favorite, this egg-and-cheese sandwich is quick and easy to make.
Large egg, beaten
each
tablespoons
teaspoons
Black Pepper, ground
teaspoons
Unsalted Butter, melted
teaspoons
Cheddar Cheese, sliced
0 oz
English Muffin, toasted
each
1. Prepare and Beat the Egg
Crack the large egg into a mixing bowl, add a splash of water (15ml), a pinch of kosher salt (0.5g), and a few grinds of black pepper (0.3g). Beat the mixture until it's well combined.
2. Cook the Egg
Heat the skillet over medium-high heat, melt two teaspoons of butter (9g), and pour in the beaten egg, allowing it to spread into a thin layer and cook until lightly set, about 30 to 45 seconds.
3. Add Cheese and Fold Egg
Sprinkle a slice of cheddar cheese (28g) over the set egg. Fold the egg over the cheese like a business letter to match the shape of your bread and let it cook for another 30 seconds.
4. Assemble the Sandwich
Remove the folded egg from the skillet and place it onto a toasted English muffin. The residual heat from the egg will continue to melt the cheese.
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