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Egg and Cheese Muffin
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SherryRandall: The Leftover ChroniclesEgg and Cheese Muffin
This recipe is AAAALLLLL about the egg. This is a nothing recipe. It’s more a method. I make these aaaaall the time. The thing is, don’t over toast the muffin, don’t allow the egg to brown, just fluff and cook through, real butter on this, a good rubber spatula, and the pot you use. It’s unbelievably tasty, soft, and warm and it’s easy on the stomach.
Cooking instructions
* Step 1
Spray your pot well with nonstick spray and put your butter in to melt. I use medium heat because I work fast.
* Step 2
Crack in your egg. Using your fave rubber spatula, chop the yolk finely across then chop the other direction. Use your spatula to gently mix the egg.
* Step 3
As it cooks, start gently pushing the egg from underneath until fluffy curds form and then flip it and reshape it to the circle of the pan. Allow it to cook through gently, flipping as needed and not letting it stick to the pot. Slide on to your toasted muffin and add the cheese and top and whatever you like on yours.
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1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
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