Christopher Testani
August 03, 2016 02:25 PM

Tyler Kord’s Egg Breakfast Sandwich

4 large eggs, beaten
1 tsp. unsalted butter
1½ tsp. kosher salt, divided
1 small head broccoli
½ cup water
2 tbsp. olive oil
4 English muffins, split
4 slices smoked Gouda cheese
2 tbsp. ketchup

1. Preheat oven to 375°. Combine beaten eggs, butter and ½ teaspoon salt in a nonstick skillet; cook, stirring often with a heatproof rubber spatula, over medium-low heat until eggs just start to set. Continue to cook, stirring occasionally, until glossy, quarter-size curds begin to develop. Remove from heat.

2. Preheat a grill pan to high. Cut broccoli lengthwise into 8 pieces; arrange in a single layer in the bottom of a saucepan. Add water and remaining salt. Cook over high heat until water is evaporated and broccoli is almost tender, about 8 minutes. Drain and place on a baking sheet; cool 10 minutes. Add oil, and toss to coat. Transfer broccoli to food grate, and grill, uncovered, until well charred, about 3 minutes.

3. Arrange muffin halves on a baking sheet; top 4 halves with 1 cheese slice. Fold in corners of cheese slices to prevent them from melting onto the baking sheet. Bake in preheated oven until toasty and melted, about 10 minutes.

4. Top 4 halves evenly with broccoli, eggs and ketchup. Cover with muffin tops.

Makes: 4
Active time: 20 minutes
Total time: 20 minutes

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