Egg & Cheddar English Muffin

📝 Ingredients

• 2 English muffins
• 2 eggs
• 2 slices cooked ham (80 g)
• 2 slices cheddar (40 g)
• 10 g unsalted butter
• 1 small tomato
• 20 g baby spinach
• 1 tsp Dijon mustard
• Salt, black pepper

🍴 Utensils

• Toaster
• Non-stick frying pan with lid
• 2 pastry rings (9 cm)
• Fork
• Knife

📖 Steps

1. Split the English muffins in half by piercing all around the edge with a fork, then pulling them apart by hand: the crumb stays full of nooks and crisps up better than when cut with a knife. Cut the tomato into 4 thin slices and rinse the baby spinach.
2. Melt half the butter in the frying pan over a medium-low heat and use kitchen paper to grease the inside of the 2 rings with it, so the egg doesn't stick. Place the rings in the pan and crack an egg into each one.
3. Break the yolk with a fork and spread it out slightly: the egg cooks nice and flat and won't drip in the sandwich. Season with salt and pepper, pour 2 tbsp water into the pan outside the rings, cover immediately and cook for 3 minutes, until the white is fully set.
4. Meanwhile, toast the muffins for 2 to 3 minutes in the toaster until nicely golden. Immediately spread the bottoms with mustard and the tops with the rest of the butter, so it melts into the still-warm crumb.
5. Lay a slice of cheddar on each egg and the folded ham next to them in the pan, then cover for another 1 minute to melt the cheese and warm the ham. Run the knife blade around the inside of the rings to release the eggs.
6. Assemble the sandwiches: mustard-spread base, baby spinach, tomato slices, ham, cheesy egg, then the buttered top. Press down lightly so the melted cheese holds everything together and serve immediately, piping hot.