Crispy Cornflake-Crusted Egg Breakfast Sandwiches with Tomato Jam

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 4 English muffins
• 4 large eggs
• 2 cups cornflakes
• 1/3 cup all-purpose flour
• 1 lb heirloom tomatoes
• 2 Tbsp brown sugar
• 1 Tbsp apple cider vinegar
• 2 Tbsp olive oil
• 1/4 cup mayonnaise
• 1 Tbsp chili crisp
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 Tbsp butter
• 2 Tbsp fresh basil
• 4 sharp cheddar slices

Instructions

1. 1Make a quick tomato jam: dice the heirloom tomatoes and place them in a small saucepan with brown sugar, vinegar, salt, and olive oil. Simmer over medium heat 12 to 15 minutes, stirring often, until thick, jammy, and most liquid has evaporated. Cool slightly and stir in chopped basil.
2. 2While the jam reduces, crush the cornflakes into coarse crumbs with your hands or a rolling pin and place them in a shallow dish. Put the flour in a second dish and season it with salt and pepper.
3. 3Split and toast the English muffins until golden. Stir chili crisp into the mayonnaise and spread it on the cut sides of every muffin.
4. 4Heat remaining olive oil and butter in a large nonstick skillet over medium heat. Working one at a time, crack an egg into the flour and turn gently to coat, then press into the cornflake crumbs so both sides are covered.
5. 5Fry the coated eggs 2 to 3 minutes per side until the crust is deep golden and crisp and the whites are set but yolks remain soft or medium, depending on preference. Lower heat if the crumbs brown too fast.
6. 6In the last minute, lay a cheddar slice on each egg so it melts slightly from residual heat.
7. 7Build the sandwiches: bottom muffin, chili mayo, crispy egg with cheese, a generous spoon of warm tomato jam, and the top muffin. Press gently and serve right away while the crust stays crunchy.