Classic Fried Egg Sandwich

Ingredients

1 English muffin or large biscuit		1 large egg
1 tablespoon unsalted butter		2 thin slices Cheddar or Muenster cheese, large enough to cover the biscuit
1 tablespoon canola or vegetable oil		salt and pepper to taste

Prep: 5 min Total:

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1
Lightly toast the muffin or biscuit in a toaster oven until just barely browned.
2
Heat the butter and oil in a large cast iron or nonstick skillet over medium low heat until the butter is melted. When the butter starts to sizzle, crack the egg into the skillet. Cook for 1 minute, letting the white firm up before shifting slightly to the side.
3
Add the toasted biscuit halves, cut side down, to the skillet. Cook the halves for 20-30 seconds, just long enough to sop up some of the butter. Transfer to a plate and flip the egg back into the center of the skillet.
4
Place one slice of cheese over the flipped egg and the other slice on one of the biscuit halves. Cook the egg until done to your liking (undercook a bit if you’ll be reheating later) and slide on top of the cheese-covered biscuit half so the egg is layered between both slices of cheese.
5
Season with salt and pepper if desired before serving. Wrap in waxed paper and foil to store; to reheat, microwave in the waxed paper for 20 seconds on regular power or bake in a toaster oven at 350° in the foil for 5 minutes.

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