english muffin breakfast sandwiches

Oh, this poor, increasingly neglected little blog. I haven't meant to ignore it, but, well...life. It's been full of other obligations and interests, leaving little time or energy to dedicate to this little corner of the internet. But in an effort to not abandon it altogether, I thought I'd pop in, say hello, and share a recipe.

But first, a story.

Way back a long, long time ago, a few days after our first date, Blake followed up with an invitation to eat dinner with him at his apartment. He was planning to cook, and even though I knew nothing about his culinary skills, I accepted. What he created with the help of his crock pot was hard to describe. Literally. He just kept throwing ingredients in there willy nilly hoping it would taste good. I can't even tell you (and I don't think he can either) what exactly it was I ate that night, but I can tell you it tasted awful. Once his mom got wind of his embarrassing kitchen mishap, she instructed him to apologize to me and to tell him that she did, in fact, try to teach him how to cook.

Sometime between that second date and the day he proposed he managed to get his culinary act together. For our date that morning he took me on a picnic breakfast up into Provo Canyon and for it he prepared the most delicious breakfast sandwiches. They were seriously amazing, and in the years since, I've requested he make them multiple times. I eventually learned how to make them as well and along the way we've tweaked the recipe and made it even better. Last night, as I prepared them for dinner, I finally decided to write down the recipe, and so today I'm sharing it with you.

English Muffin Breakfast Sandwiches
yields 6 sandwiches

6 English muffins
2-3 tbsp butter
6 slices ham, cut to about 1/8" thick, or bacon
6 eggs
1 tbsp milk
salt & pepper, to taste
finely chopped vegetables (i.e. onions, tomatoes, green pepper), optional
6 small sheets of aluminum foil
6 slices American cheese

Preheat oven to 450. Place uncut English muffins on foil lined baking sheet. Heat until the two halves begin to separate and muffins are toasted, about 10-15 minutes. Remove from oven, and while still hot, slice open, squeeze a slab of butter in between the two halves, and close to let butter melt.

Heat ham on a skillet/cook and drain bacon. Set aside.

Whisk together eggs, milk, salt & pepper, and vegetables. Scramble over medium heat until fluffy.

Place English muffins open faced on individual sheets of foil. Top one side with ham/bacon, followed by eggs, then cheese. Top with second half of the muffin. Wrap in foil and place on a baking sheet. Return to the oven for 5-7 minutes, until cheese is melted.

Serve with tater tots and fruit.