Make-Ahead Breakfast Sandwiches with Cheddar and Spicy Mayo
By Ruth Adler
Prep
15 min
Cook
15 min
Total
30 min
Servings
4
Level
Easy
Start with four English muffins that split cleanly and toast well․ Toasted English muffins add a crunchy texture to other ingredients in an assembled breakfast sandwich‚ such as cheddar cheese and tomatoes with spicy mayonnaise․ I like the toasted edges of the muffins for their crunchy texture․ These are features I want in a make-ahead breakfast sandwich․
I use a cast-iron pan to cook the tomato slices․ Pull the tomato slices from the pan when the skins are blistered and the edges show char․ Add the spinach to the warm pan after the heat is off․ The spinach will wilt in the pan and not make the sandwich wet․ Select sturdy red tomatoes at the grocery store to avoid excessive breaking down in the pan․
The eggs should be cooked slowly over medium-low heat using a rubber spatula․ Whisking whole milk and eggs to a light yellow‚ foamy consistency allows the bottom layer of eggs to puff when folded․ I fold the eggs while they still have gloss and cut them into four pieces․ Add cheddar cheese to the cooked egg pieces right after cooking to avoid a greasy texture․
The orange sauce consists of mayonnaise and sriracha․ You can control the spice level when preparing the dish in this bowl․ The sauce is actually orange․ I put a thick layer of orange sauce on the sandwiches․ Garlic aioli provides additional garlic flavor‚ and mashed avocado provides additional creaminess to the filling․ For brunch‚ I serve garlic parmesan-roasted sweet potatoes with the sandwiches and provide blackberry jam for topping․
Why you'll love this recipe
- English muffins work well‚ they toast nicely and hold up well to fillings with crispy bottoms․
- A cooked tomato is added to the bread and gives it a sweet flavor without burning the bread․
- Sharp cheddar cheese is placed over the folded omelets to provide a thick layer of cheese․
- Spicy mayo includes two typical ingredients and can be prepared hotter or less spicy for breakfast․
- Wilted spinach offers a dark green layer that is less watery than fresh spinach․
- Six eggs and four muffins are enough for four breakfasts with the same folded egg portion․
Ingredients
- •4 English muffins (sliced in half)
- •6 large eggs (300g)
- •2 tbsp whole milk (30ml)
- •2 tbsp unsalted butter (30g)
- •4 slices sharp cheddar cheese (thick cut)
- •1 cup fresh spinach leaves (30g)
- •1 large red tomato (cut into 4 thick slices)
- •1 tbsp olive oil (15ml)
- •½ tsp black pepper flakes (2g)
- •¼ cup mayonnaise (60g)
- •1 tbsp sriracha hot sauce (15ml)
- •fresh lemon juice (optional, small squeeze)
Instructions
- 1
Heat the olive oil in a cast-iron skillet over medium-high heat. Sear the tomato slices for 1-2 minutes per side, until blistered and charred at the edges. Remove them, dust with the black pepper flakes, and set aside.
- 2
Turn off the heat. Add the spinach to the hot skillet and stir for 30 seconds, until wilted. Set it aside.
- 3
Whisk the eggs and whole milk in a large bowl until pale yellow and frothy.
- 4
Melt the butter in a large non-stick skillet over medium-low heat. Pour in the egg mixture and gently push the setting edges toward the center, letting uncooked egg run underneath. When mostly set but still glistening, fold into a large rectangle, cut into 4 equal squares, and place a slice of sharp cheddar on each square.
- 5
Whisk the mayonnaise and sriracha in a small bowl until thick and orange. Add a small squeeze of fresh lemon juice if you want a tangier sauce.
- 6
Toast the English muffins in a dry skillet or toaster until lightly charred and crisp. Layer each bottom half with spinach, a cheesy egg square, a tomato slice, and a dollop of spicy mayo, then close with the muffin tops.
FAQ
Nutrition (per serving)
Calories
410
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