Ingredients:

  • 4 large eggs
  • 2 tbsp heavy cream
  • 2 tbsp unsalted butter
  • 1/2 cup sharp cheddar cheese, shredded
  • 1/4 tsp salt
  • 1/8 tsp cracked black pepper
  • 2 English muffins, split in half
  • 1 tbsp unsalted butter, softened
  • 4 oz precooked Canadian bacon

Instructions:

  1. Toast the English muffin halves in a toaster or under a broiler until they reach a mahogany-colored crispness.
  2. Immediately spread the softened butter on the toasted surfaces of the muffins to create a moisture barrier.
  3. In a medium mixing bowl, whisk eggs, heavy cream, salt, and pepper vigorously until the mixture is frothy and no white streaks remain.
  4. Melt 2 tbsp of butter in a non-stick skillet over medium-low heat until foaming but not brown.
  5. Pour in the egg mixture, let it sit for 10 seconds, then use a silicone spatula to gently push the eggs from the edges toward the center to create large curds.
  6. When eggs are 80% set, sprinkle shredded cheese over the top and fold until melted and glossy, then remove from heat immediately.
  7. Assemble by placing Canadian bacon on the bottom buttered muffin, scooping the cheesy scrambled eggs on top, and closing the sandwich with the top muffin.