Why does a breakfast sandwich from a diner always taste better than one you make at home? Because they layer it properly. This version gets it right: a toasted English muffin, a fried egg, a handful of micro greens, a thick slice of ripe tomato, slivers of red spring onion, and finely shredded smoky cheese melted over the egg. Six components, stacked in the right order.
The egg goes on hot, the cheese goes on the egg so it melts from the residual heat, and the micro greens go under everything so they do not wilt on contact. The tomato needs to be ripe and thick-cut or it disappears between the muffin halves. I eat this at least twice a week and I have not ordered a breakfast sandwich from a shop in months.
How to Make a Breakfast Sandwich
Toast the Muffin, Fry the Egg
Split the English muffin and toast it until golden and firm. A soft muffin collapses under the weight of the toppings. While the muffin toasts, fry the egg to your preference. Over-easy gives you a runny yolk that soaks into the muffin. Over-medium holds together better for eating with your hands.
Layer in Order
Greens on the bottom half of the muffin. Tomato slice on top of the greens. Onion slivers on the tomato. Egg on the onion. Shredded smoky cheese directly on the hot egg so it starts to melt immediately. Top half of the muffin on last.
If you put the greens on top they wilt from the egg heat. If you put the cheese on the muffin instead of the egg it stays cold and solid. Order matters.
Loaded Breakfast Sandwich
- Total Time: 10 minutes
- Yield: Serves 1
- Diet: Omnivore
Description
A hearty sandwich for breakfast or brunch. So good, youll need a fork!
Ingredients
- 1 English muffin, toasted
- 1 organic egg, fried
- micro greens, like mesclun
- 1 thick slice of fresh tomato
- 1/2 red spring onion, sliced thinly
- smoked gruyere cheese, shredded
Instructions
- Toast your English muffin.
- Fry your egg to your desired doneness.
- Layer de-stemmed microgreens on half of the bottom of the muffin.
- Top with ripe tomato and slivers of onion.
- Add the egg.
- Smother with finely shredded smokey cheese.
Notes
- For a richer flavor, use a sourdough English muffin.
- If you don’t have Gruyere, substitute a sharp cheddar or Swiss cheese.
- To prevent soggy bread, assemble the sandwich just before serving.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 3
- Protein: 15
- Cholesterol: 200
Frequently Asked Questions
What cheese works best?
A smoky cheese like smoked Gouda, smoked cheddar, or smoked provolone. Finely shred it so it melts quickly from the egg heat. A thick slice will not melt in time.
Can I prep anything ahead?
Shred the cheese and slice the onion the night before. The muffin and egg need to be made fresh. The greens can be washed and dried ahead. Assembly takes 3 minutes once the egg is fried.
What are micro greens?
Young seedlings of vegetables and herbs, harvested at 1-2 weeks old. Mesclun, pea shoots, or radish sprouts all work. They add fresh flavour and crunch without the bulk of full-sized lettuce. Available at farmers markets and many supermarkets.
