Anchovy & Lemon Butter Breakfast Sando!

TIME: 10 min // SERVES: 1 // DIFFICULTY: Easy

Have you ever fried an egg in Anchovy & Lemon Butter?

Spoiler alert - IT'S DELICIOUS

A warm, fluffy English muffin meets a sunny-side-up, jammy-yolked egg — fried to perfection in our briny, bold Anchovy & Lemon Butter. We layer in a little Calabrian chile for heat, peppery arugula for freshness, and shaved parm for that salty, nutty finish.

The result?
A perfectly balanced bite of savory, salty, buttery bliss!

WHAT DO I NEED?

1 English muffin (toasted)
1 egg
2–3 tbsp Churn Anchovy & Lemon Butter - for frying your egg, and spreading on the English Muffin
1 tbsp Extra Virgin Olive Oil
Arugula
Parmesan (fresh shaved on top)!
Optional: calabrian chile (chili crisp, red pepper flakes, etc), and flaky salt on top!

Toast your English muffin until golden and crispy.
While that’s toasting, heat a small pan over medium-low with a generous spoonful of our Anchovy & Lemon Butter, and a glug of extra virgin olive oil.
Crack in your egg and cook sunny-side up, letting the whites set while the yolk stays runny. Don’t rush it — low and slow keeps the edges crispy and the center perfect.
Generously spread Churn Anchovy & Lemon Butter on both sides of the hot, toasted English muffin. Let it melt and soak in.
Gently place that sunny egg on the bottom half of the muffin.
layer with arugula, calabrian chile, and shaved parm!
Close it up, press it just a bit, and dig in!!