mealofthenight
Here's a recipe for my favourite night-time snack... recipe by me, indulged by me, guaranteed delicious... by me.
Blue Cheese English Egg Muffin West Coast Style
What you need:
A pan, large enough for two sides of an English muffin
A stove surface
Spatula
Oil (canola or olive)
A bit of water
An english muffin
1 or 2 eggs
A tomato (toe-MAH-toe, dammit)
Blue cheese (any kind, but let's not go too costly on this, a simple Danish is fine)
Optional:
Salt, black pepper (fresh ground)
2 slices of cold-cut roast beef
Set heat to high until pan is hot... put some oil in the pan... not too much, just a little so nothing sticks. Seperate your muffin in two, put two seperate drops of water (do not be too liberal here) onto the oil (be careful of jumping hot oil) and place your muffins (insides down) over top of them (this will steam the insides of the muffin, leaving you with a crispy outside and a soft inside.
Turn it back down to medium. While the muffins are toasting, slice your tomato in two, cut the two inside slices out and place them on the sides of the pan, then place the two demi-halves that are left also on the pan (as a side) or eat them raw. Your aim is to sizzle them a bit (a bit blackened if you like a bit of carbon in your diet, as I do), but not too much.
Remember to check your muffins, and flip if golden brown. If you have flipped them, slice a bit of blue cheese (to your own taste, of course, and many other cheeses will do) and place on top of one side of the muffin to melt slightly (it will have the consistency of butter). If you have no room for eggs and are impatient, splash a teaspoonful of water onto a corner of the pan and cover with lid, so that the steam can melt the cheese faster. (This is not very recommended, be aware that it will dull the taste of the cheese)
Remove muffins when the cheese is half melted, and remove the tomatoes when done to your liking. Place muffins on paper towel (outsides down) to absorb a bit of the oil, so your hands don't get all messy.
Whenever you have room for the eggs on the pan (or if you want to use more than one pan) make eggs 'over-easy' or 'scrambled'. (I prefer over easy) As this is a sandwich, I recommend cooking the yolk until solid, though I normally like my yolk a bit runny.
When everything is done, stack into sandwich and enjoy. If you have the cold cut roast beef, sizzle for no more than 20 seconds, and place under eggs. Stacking order should be as follows, from bottom to top:
1) Plain side of muffin
2) Optional roast beef
3) Eggs
4) Tomatoes
5) Blue cheese side of muffin.
Serve with the sides of the tomato, if you still have them, and/or hashbrowns... (breakfasty things)
Enjoy. If you like to salt your eggs, be aware that cheese has a sodium content of its own, and salting is only necessary if you do not use any cheese (defeating the purpose of a blue cheese muffin).
Why do I call it a West Coast Style muffin? Only West-Coasters are silly enough to put blue cheese or guacamole on everything, that's why. =D
Cheers, good eats to y'all.