Serves 4


  • 2 Tbsp. unsalted butter
  • 1 leek (pale green and white parts only), quartered lengthwise and sliced crosswise
  • 1/4 tsp. plus a pinch of kosher salt, divided
  • 8 large eggs
  • 2 Tbsp. plus 1 tsp. olive oil, divided
  • 8 (1/4-inch-thick) slices pork roll or Canadian bacon, lightly scored on each side
  • 4 English muffins, split and toasted
  • 1/2 cup shredded sharp white cheddar
  • 1/2 cup baby arugula


    Total time: 20 minutes

    In a small saucepan, melt butter over low heat. Add leek and a pinch of salt and cook until softened, about 8 minutes. Set aside. In a large bowl, whisk eggs with remaining 1/4 tsp. salt. Set aside.

    In a large nonstick skillet, heat 1 tsp. oil over high heat. Add pork roll and cook until lightly browned, about 1 minute per side. Transfer to a plate and set aside. Add remaining 2 Tbsp. oil to skillet, then reserved beaten eggs. Cook over medium heat, stirring with a rubber spatula, until nearly cooked through, about 2 minutes.

    On the bottom half of each English muffin, place a reserved pork roll slice. Spoon about 1/4 cup scrambled eggs on top, then 1/4 cup reserved leek. Sprinkle each with 2 Tbsp. cheddar and a few arugula leaves. Top with another pork roll slice, cover with the other half of English muffin and serve.

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