Ingredients for scrambled eggs 4 eggs, at room temperature, whisked in a bowl ½ t salt A pinch (⅛ t) black pepper 2 t butter, for pan Ingredients for sandwich ½ # bulk sausage, portioned for patties 4 English muffins, divided and buttered 2 T butter for buttering muffins 4 slices of cheddar cheese 4 pieces of scrambled egg (steps to follow)
Method
FIRST, place the buttered English muffins in the cast iron to toast, over 3/4 heat. Press down in the middle and edges of the muffin so they toast evenly, flip over when golden. DO WATCH THEM CLOSELY. Remove from pan when toasted.
SECOND, in a cast iron pan, over medium heat/5, place the 4 patties into the pan, sear on the first side for 3 minutes, gently pressing down with a spatula to ensure even cooking, then flip and cook for an additional 3 minutes. Time will really depend on the thickness of the patty. Watch closely. Reduce the pan to low/2, or remove from heat completely, and leave the sausage on the pan for the next step...see below.
THIRD, add the salt and pepper to the eggs and combine. In a small stainless pan, over low/3, melt the butter. When you see the butter foaming, reduce the heat to 2 and add the eggs. Low heat ensures that the proteins won’t seize and become rubbery. Your result will be a delicate and fluffy egg. Leave eggs undisturbed for 30 seconds, stir gently, leave for another 30 seconds and stir again. The eggs will be done in about 4 minutes total. They should be creamy and not broken up too much. Remove eggs from heat and divide into 4 pieces.
FOURTH, assemble! On top of a toasted bun place sausage patty, one piece of egg and one piece of cheese, top with the other side of the bun. Then cover with a lid to melt the cheese.
