Wednesday, October 20, 2010

Fontina English Muffins

Mmm who doesn't love a nice english muffin for breakfast? All the cracks just catching the butter/margarine/BACON FAT. They're absolutely delicious! One of my favorite types of food, if you can even call it that, is "breakfast." Yes, I'm lumping all the breakfast foods together. However, if I'm being truthful, my real "favorite" is a really delicious breakfast sandwich. When I was younger, around 17 or so, it used to be the "cool thing" to go to a local gas station and get breakfast in the middle of the night. Or rather, the cool part was GOING to the gas station, and then I'd get breakfast. Boy am I glad I'm 24 now. I can go during whatever time of day, and be EXTREMELY awesome. Know why? Because breakfast is cool at all hours. Yep. I just know that when I walk in and press those buttons on the Made-to-Order screen, that the 18 year old high school kid is looking up (or down, I'm not even five feet tall) at me like I'm the head cheerleader. (Have I mentioned my mastering the art of illusion?)

This takes me to my breakfast sandwich that I recently made. Generally when I make breakfast sandwiches they include a bagel, bacon or sausage, egg and cheese. Those are the only four components that I need. Who am I kidding? I can slap a piece of cheese on a hot bagel, wrap it in foil and eat it five minutes later and be in pure heaven. But on this particular morning, I happened to have no bagel or meat! What was I to do? Pretty sure you guessed right! I still made a damn sandwich. Probably the easiest breakfast sandwich ever. Fontina, fried egg, a little butter and english muffin. So perfectly fantastic. This doesn't even really need a recipe, but I'll give you one anyway! Then you can be the cool kid too!

Time from start to finish: About 10 minutes


1 English Muffin, halved
1 Egg
Shredded Fontina, enough to pile on top of an english muffin
1 Tbsp Butter
1/2 tsp fresh Chives (optional; for garnish)
Salt and Pepper to taste

Turn your broiler on, (or toaster oven if you prefer) and put a pan on medium low heat. Melt the tablespoon of butter in your pan. Prep your english muffin. Split your muffin and put it on a cookie sheet. Top with the fontina and a little bit of salt and pepper. It should look like this.


See how easy?! Now we want to fry up our egg. Now crack your egg into your pan and break the yolk a little bit. I do this by just taking my spatula and gently tapping the edge into the yolk. It makes it stay in place, but gives you that nice fried texture all over. I don't tend to like yolk dripping down my breakfast sandwiches, (unless it's just eggs on toast!) I just find it messy. But if you like that, don't break it. If you do break it, it should look like this.

Don't forget to season your egg!
Now put your english muffin under the broiler/in the toaster, allow the cheese to melt and the english muffin to get crisp. About 2-3 minutes depending on your equipment. But watch it, because you don't want the muffin to burn. Then just assemble and chow down!!!

I love this sandwich because it tasted a little grown up, but I know better. I'm still the cool kid.

Eat Well,

1 comment:

  1. Fried egg + toasted english muffin = deliciousness. Haven't tried it with cheese and chives but imagine they can only make it even better!