Easy, Creamy Scrambled Eggs Deserve Respect
A slow Sunday breakfast, a warm pan, and eggs cooked with attention. Why scrambled eggs reward patience more than precision.
Copycat Egg McMuffin (But Better)
I barely ever make it to McDonald’s in time for breakfast.
Unless I’ve pulled an all-nighter, I’m usually out of their window. And since I love eating breakfast in the afternoon, this puts me firmly in make-it-yourself territory.
This is my version of an Egg McMuffin. It tastes better to me because I’m using better ingredients, cooking the eggs gently, and letting the sandwich rest the way fast food never does. It’s familiar, comforting, and deeply satisfying.
Ingredients (Makes 2 Sandwiches)
- 2 English muffins
- 2 large eggs
- 2 slices Boar’s Head ham
- 2 slices American cheese
- Butter, for the muffins
- Kosher salt
Method
1. Toast the muffins
Split the English muffins and toast until just lightly browned. You’re looking for McDonald’s color, not crunchy diner toast.
2. Butter and stage the muffins
Butter both halves of each muffin while they’re still warm.
Place one slice of American cheese on one half of each muffin. Drape the ham over the other half so it gently warms. Set aside.
3. Heat the pan
Place a nonstick skillet over medium heat and add a small knob of butter. Let it melt and foam lightly.
4. Cook the eggs (Country Scramble)
Crack the eggs directly into the buttered pan and season lightly with salt.
Using a spatula, gently scramble the eggs as they cook, breaking them up as they set. No whisking beforehand. Kenny Shopsin called this a country scramble — eggs cooked directly in the pan, no bowls, no rules, just paying attention.
Cook until just set and still tender.
5. Assemble
Place the eggs on top of the cheese, add the ham, then close the sandwiches. The residual heat will melt the cheese.
6. Let them rest
Let the sandwiches sit for about two minutes so everything settles and the cheese finishes melting.
📘 Cookbook Callout: Eat Me
Kenny Shopsin’s book Eat Me is part cookbook, part philosophy, and one of the most original food books ever written. It’s not about perfect technique or plating. It’s about paying attention, trusting your instincts, and cooking food the way people actually eat.
All-time favorite in my cookbook collection.
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