Egg and Cheddar Sandwich

Today is my birthday so I am going to eat whatever I want... and what I really want is this breakfast sandwich.  My favorite white cheddar cheese, sharp, rich and crumbly.  A local and organic egg, perfectly cooked in butter.  A good old Thomas brand English muffin, toasted and smeared with, yes, more butter.  That's it.  Rich, hot and creamy from the still-runny yolk.  I am going to dip my sandwich into any yolk and butter that drips onto my plate.  I may even lick the plate.  No judgment please, it's my birthday.

Egg and Cheddar Sandwich
makes 1

1 egg, preferably organic
1 slice of sharp, white cheddar
1 English muffin, preferably Thomas brand
1 Tbsp + 1 tsp butter, softened

Preheat your oven broiler set to low and move a rack to the top position.  Split the English muffin, place it on a baking sheet split side up and lightly toast it under the broiler.  Once the muffin is golden, remove the pan from the oven, smear one half of the muffin with softened butter and place the slice of cheddar on the other half.  Place the pan back under the broiler until the cheese has melted.

Meanwhile, place a small, oven proof saute pan on the stove over medium-high heat. Add a tablespoon of softened butter to the heating pan.  Grease the inside of a 2-1/2 to 3 inch round cookie cutter with a teaspoon of softened butter and place it in the pan with the butter, cutter side down.  (This will serve as a mold for the egg). Once the butter has melted and starts to bubble, drop your egg into the mold, being careful not to break the yolk.  Allow the egg to cook for about 2 minutes or until you can see that the bottom of the egg has cooked a bit and turned white.

If you have not already done so, remove the sheet pan with the English muffin from the oven and place the saute pan with the molded egg under the broiler.  Cook until the top of the egg has started to bubble but the yolk is still runny and bright, 2-4 minutes, depending on the strength of your broiler and size of your mold.  Remove the pan from the oven.  Using a small paring knife, run the blade around the inside of the cookie cutter to release the egg from the mold.  (Be careful, the mold will be hot).  Lift the mold off the egg and then, using a spatula, carefully transfer the egg to the cheesy half of the muffin.  Top with the other half of the muffin and eat immediately.

Crumbly, flavorful white cheddar.  Pick a cheddar with some bite.
My current favorite happens to be made by a very talented 19 year old Amish cheese maker in Iowa.  

Toasted nooks and crannies.  One side smothered in melted cheddar.  The other in butter.  

Carefully drop an egg into your makeshift mold.

After a few minutes under the broiler it is perfectly cooked with a still-runny yolk peeking through.

Ready for breakfast.

Soak up the drips of yolk and butter with the side of your sandwich.

No judgement.