Ingredients
3 large eggs
Kosher salt and freshly ground pepper
Softened unsalted butter, for bread
1 English muffin, split
1 tablespoon Clarified Butter
Steamed asparagus and cooked bacon, for serving (optional)
Preparation
Whisk eggs well; season with salt and pepper. Toast and butter English muffin; place on a plate and keep warm in a 200°F oven. Melt clarified butter in a small or medium nonstick skillet over medium heat.
Add eggs and cook, stirring constantly with a silicone spatula, until large curds form and are just barely set, about 2 minutes. Transfer immediately to muffin halves. Sprinkle with salt and pepper and serve hot, with asparagus and bacon.
