McDonald's knew it had a good thing going with breakfast—so much so that it recently made it an all-day event (Egg McMuffin for dinner? Yes, please). When we thought of our perfect homemade breakfast sandwich, we drew inspiration from the golden arches and made it a bit spicier with a hit of Sriracha butter and a tad more grown-up, swapping American cheese for cheddar.
When cooking the omelet-style egg, use a rubber spatula to shape the egg into a large square. Once a skin has formed on the bottom, tip and gently shake the pan simultaneously, letting the egg slide into a fold. It's OK if it isn't perfect, because breakfast sandwiches almost always taste better when they are a hot, sloppy mess.
The Ultimate Breakfast Sandwich
Recipe from the Tasting Table Test Kitchen
Yield: 1 sandwich
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
For the Sriracha Butter:
¼ cup (½ stick) room-temperature unsalted butter
2 tablespoons Sriracha
For the Breakfast Sandwich:
1 English muffin, split
1 tablespoon Sriracha butter
3 large eggs
1 tablespoon whole milk
Pinch kosher salt
1 tablespoon unsalted butter
2 slices cheddar
2 slices thin-cut bacon, cooked
1. Make the Sriracha butter: Using a rubber spatula, combine the butter and Sriracha in a small bowl.
2. Make the breakfast sandwich: Toast the English muffin and spread the inside halves evenly with the Sriracha butter.
3. In a large bowl, whisk the eggs with the milk and season with salt.
4. In a large nonstick skillet, melt the butter over medium heat. When the butter begins to foam, add the eggs and reduce the heat to low. Using a rubber spatula, stir constantly, scraping down and around the sides, until mostly set on the bottom, 2 to 3 minutes. Fold the omelet over itself to make a half moon. Fold again to resemble a square shape.
5. To serve, top the bottom half of the English muffin with the egg, cheese slices and bacon. Close with the remaining top half and eat immediately.
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