Name: English Muffin Sandwich with Cheddar Scrambled Eggs & Arugula Salad
Cook time: 20 min
Total time: 20 min
Yield: Serves 6
Ingredients: ¾ (142 g) pkg baby arugula; ¾ (227 g) block cheddar cheese; 12 eggs; 6 English muffins; 1 ½ small pkgs grape tomatoes; black pepper; extra virgin olive oil; honey; red wine vinegar; salt

English Muffin Sandwich with Cheddar Scrambled Eggs & Arugula SaladEnglish Muffin Sandwich with Cheddar Scrambled Eggs & Arugula Salad — a 20-minute breakfast recipe with 10 ingredients, serving 6.Ingredients

¾ (142 g) pkg baby arugula

¾ (227 g) block cheddar cheese

12 eggs

6 English muffins

1 ½ small pkgs grape tomatoes

black pepper

extra virgin olive oil

honey

red wine vinegar

salt

Instructions

Place oil, vinegar, honey, salt, and pepper in a medium bowl. Whisk to combine the dressing.

Wash, dry, and halve grape tomatoes. Add to the bowl with the dressing and set aside.

Coarsely grate cheddar. Place in a large bowl.

Preheat a large skillet over medium heat.

While the skillet heats up, add eggs, pepper, and salt to the bowl with the cheddar. Whisk to combine.

Once the skillet is hot, add oil and swirl to coat the bottom. Pour the egg mixture into the skillet and scramble using a combination of stirring and flipping, making sure to bring in all the mixture from the edges of the pan. Cook until the eggs are no longer runny, then remove from heat.

Split and toast muffins (if desired).

Wash and dry arugula (skip this step if it came pre-washed). Add to the bowl with the dressing (reserving a small handful for the sandwiches). Toss to combine the salad.

Divide scrambled eggs and reserved arugula between one half of each muffin. Close sandwiches with the other half of each muffin.

To serve, divide sandwiches and salad between plates. Enjoy!

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