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Egg McWilliams Breakfast Sandwich

Serves: 2
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2 English muffins, split (preferably Thomas brand)
2 to 4 tablespoons cream cheese
1 tablespoon unsalted butter
2 large eggs


Toast the English muffins until they are just slightly charred. Spread each half with 1/2 to 1 tablespoon cream cheese.

In a small or medium nonstick skillet, melt the butter over medium heat. When the butter is foamy, crack both eggs into the skillet and season with salt. Cook until the whites have turned opaque but the yolk is still runny, about 3 minutes. For sunny-side-up eggs, immediately remove from the pan. For over-easy eggs, use a spatula to flip the eggs and cook for an additional 15 seconds. The yolk should still be runny. For over-medium eggs, continue cooking once flipped for 45 seconds. For over-hard eggs, continue cooking once flipped for 2 minutes.

Transfer the eggs to the bottom halves of the English muffins. Serve immediately.

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