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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 [1] Competition as it’s the recipe I first entered with and the recipe I won with.” – Fanny Slater, author of Orange, Lavender, & Figs [2]

Ingredients

Preparation

Make the Orange Lavender Fig Jam [3] 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 [4], whisk [5] the eggs with the salt and pepper. Toast the English muffins until golden brown and set aside.

In a large nonstick skillet [6], heat the butter over medium-high heat. When the butter begins to foam and sizzle, pour the eggs into the pan [6]. As the bottom begins to cook, lift up the outside of the eggs with a heatproof spatula [5] so that the runny center flows to the sides of the pan [6]. 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 [5] 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 [7]. Broil until the cheese is melted, about 45 seconds. Top the melted cheese with arugula and the other half of the English muffin.