Gather your supplies. I was inspired by these farm fresh eggs to make a breakfast-type sandwich.
I had a ripe pear on hand - not too tart, and just firm enough to hold up well against the warm cheese and runny egg.
The last leftover bit of a large onion was put to good use. You don't need much!
Prep your English muffin - it's poised to be toasted, but don't start it yet! This way, it will still be hot when everything is ready to come together.
Melt half the butter in a medium skillet over medium heat. The other half will be used to butter the English muffin.
The onions will take the longest to cook. Begin caramelizing them first.
Slice your cheese. I had a bit of Brie, but remember - you can make use of whatever you have on hand.
Thinly slice the pear and set aside. I used three slices for the sandwich and had the rest as a side.
When the onion is nearly done, crack the egg into the same skillet. Push it with a spatula to keep it from spreading out and becoming too big to stay on the muffin.
I like my egg over easy and my English muffin lightly toasted. To achieve this, start toasting the muffin just before you flip the egg.
As soon as the muffin pops up, butter and begin layering. Pear first...
Topped with the caramelized onions...
The hot egg sits on top.
Cap it off with the cheese, placed on top of the egg, in the prime melting area.
Gingerly place the other half of the muffin on top. A work of art, no?
For posterity... Notice the perfectly toasted muffin and the perfectly runny egg. With a breakfast sandwich, timing is everything.