Diner Breakfast Sandwich

About this recipe

A breakfast sandwich built around a sunny-side-up egg, cooked to order so the yolk stays runny and breaks into the toasted bread beneath, is the kind of quick meal that tastes more impressive than its simplicity suggests. The yolk becomes sauce, the bread becomes vehicle, and the sriracha mayo adds heat and complexity. This is diner cooking at its finest. The egg, cooked in a skillet with crispy, lacy edges from the butter and high heat, is the star. The yolk must remain runny so that when you cut into the sandwich, it flows into the crevices of the toasted English muffin and softens the sour cream spread. The timing is crucial: the white should be just set, the yolk still jiggling slightly. The sriracha mayo provides both heat and richness, cutting through the fat in the yolk and cheese. A slice of ripe tomato adds freshness and slight acidity. Tender baby spinach wilts slightly from the residual heat of the egg and cheese, adding nutritional body without overwhelming delicate flavours. Assemble this quickly so everything is still hot and fresh. The egg and cheese melt together, the bread is still warm and slightly crispy, the yolk still runny. This is ready in 15 minutes and best eaten immediately while still warm. This is not for meal-prepping—the yolk won't stay runny overnight—but it's so quick to cook that a fresh breakfast is always achievable. A glass of orange juice or a coffee makes this feel celebratory.