First-Prize Breakfast Sandwich with Orange Lavender Fig Jam
“This nostalgic recipe is the epitome book’s concept, and it got me into (and won me) the Rachael Ray Great American Cookbook Competition as it’s the recipe I first entered with and the recipe I won with.” – Fanny Slater, author of Orange, Lavender, & Figs
- 1/2 cup Orange Lavender Fig Jam
- 6 large eggs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse black pepper
- 4 English muffins, split in half
- 1 and 1/2 tablespoons unsalted butter
- 8 ounces Taleggio cheese, rind removed and sliced
- 1 cup baby arugala
Make the Orange Lavender Fig Jam and place it in the fridge to cool down while you prepare the rest of the ingredients.
Position a rack 4 to 6 inches from the heat and preheat the oven to broil.
In a bowl, whisk the eggs with the salt and pepper. Toast the English muffins until golden brown and set aside.
In a large nonstick skillet, heat the butter over medium-high heat. When the butter begins to foam and sizzle, pour the eggs into the pan. As the bottom begins to cook, lift up the outside of the eggs with a heatproof spatula so that the runny center flows to the sides of the pan. When the bottom is fully cooked–about 30 seconds–carefully flip the eggs so that they’re now top-side down. If you’re not comfortable flipping the eggs, scramble them with the spatula until soft and fluffy. Immediately remove the eggs from the heat and divide into 4 portions.
Spread all 8 toasted English muffin halves with fig jam. Top 4 of the halves with even portions of scrambled egg and Taleggio, and place them on a baking sheet. Broil until the cheese is melted, about 45 seconds. Top the melted cheese with arugula and the other half of the English muffin.