The Ultimate Breakfast Sandwich

by Cindi SutterFounder of The Spirited Table®- Recipe from the Tasting Table Test Kitchen

Yield: 1 sandwich

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes

For the Sriracha Butter:
¼ cup (½ stick) room-temperature unsalted butter
2 Tbsp Sriracha

For the Breakfast Sandwich:
1 English muffin, split
1 Tbsp Sriracha butter
3 large eggs
1 Tbsp whole milk
Pinch kosher salt
1 Tbsp unsalted butter
2 slices cheddar
2 slices thin-cut bacon, cooked


  1. Make the Sriracha butter: Using a rubber spatula, combine the butter and Sriracha in a small bowl.
  2. Make the breakfast sandwich: Toast the English muffin and spread the inside halves evenly with the Sriracha butter.
    1. In a large bowl, whisk the eggs with the milk and season with salt.
    2. In a large nonstick skillet, melt the butter over medium heat. When the butter begins to foam, add the eggs and reduce the heat to low. Using a rubber spatula, stir constantly, scraping down and around the sides, until mostly set on the bottom, 2 to 3 minutes. Fold the omelet over itself to make a half moon. Fold again to resemble a square shape.
    3. To serve, top the bottom half of the English muffin with the egg, cheese slices and bacon. Close with the remaining top half and eat immediately.