Description
Start your morning right with this delightful English muffin breakfast featuring crispy edges, soft centers, and perfectly poached eggs—comfort food at its finest.
Ingredients
Scale
For the English Muffins:
- 2 whole-grain or classic English muffins
For the Eggs:
- 4 fresh eggs
For the Toppings:
- 2 tbsp unsalted butter
- 1 cup sharp cheddar or mozzarella cheese, shredded
- 2 tbsp fresh herbs (chopped chives or parsley)
- For Additional Toppings (optional):
- 1 avocado, sliced
Instructions
- 1. Prepare the English Muffins:
- Preheat your oven to 350°F (175°C). Split the English muffins in half and place them cut-side up on a baking sheet. Toast in the oven until golden brown and crispy, about 8-10 minutes.
- 2. Poach the Eggs:
- Fill a pot with water and bring it to a gentle simmer. Crack fresh eggs into small bowls to avoid mishaps. Gently slide each egg into the simmering water and cook for about 3 minutes until whites are set but yolks remain runny.
- 3. Melt the Cheese:
- Once toasted, spread unsalted butter on each muffin half while they’re still hot. Generously sprinkle shredded cheese on top; optionally broil for a minute to melt.
- 4. Assemble Your Breakfast:
- Use a slotted spoon to lift poached eggs from water and place one egg atop each cheesy muffin. Season with salt and pepper as desired.
- 5. Garnish and Serve:
- Sprinkle chopped herbs over the muffins for added freshness. Serve with avocado slices if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 English muffin half with poached egg
- Calories: 290
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 240mg