Spicy Egg Muffin Sandwiches |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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My DH's old favorite breakfast-to-go. We used to wrap paper towels around these and devour them along with a Thermos of coffee when going on long, early drives or waiting in lines for book sales or other events. You can also poach the eggs in a poaching pan with nice little round wells to make them a bit healthier. Times are estimated, but it does go together pretty quickly. If you are unaccustomed to the chili-garlic sauce, go easy at first! It's very flavorful, but hot. I highly recommend Huy Fong's Tuong ot Toi Viet-nam chili garlic sauce, the brand with the rooster on the bottle, if you can get it. It's readily available where I live, but we have a large Asian population here. I think it can be ordered online from various places, too. Ingredients:
1 english muffin, split and lightly toasted |
1 large egg |
1 ounce slice cheddar cheese |
1 tablespoon chili-garlic sauce (or to taste, see comments above) |
salt and pepper, to taste |
Directions:
1. Coat a nonstick frying pan with cooking spray. You'll get a better shape and size fried egg if you use a very small pan, where the bottom is about the size of the English muffin, or use egg rings (coated with cooking spray). When the pan is hot, crack the egg into the pan, breaking the yolk as you do (it will be too messy with an unbroken yolk-believe me!). Fry egg for a minute or two or until white is mostly opaque and set.Flip to set on other side for half a minute or so or until egg is cooked to your liking.
2. Meanwhile, spread chili-garlic sauce on bottom half of toasted muffin. Place slice of cheese on top of sauce.
3. When egg is done, lift out and place on top of cheese. Season to taste with salt and pepper, and cover with other half of muffin. Give it a few seconds or so to melt the cheese a little, then enjoy!
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