2 English muffins
6-8 basil leaves
1 tomato, sliced
1 ball mozzarella, sliced
1-2 teaspoons olive oil or butter
salt and pepper, to taste
Scramble eggs according to desired firmness. That means beating eggs with salt and pepper in a small bowl,
pouring into a medium-sized nonstick pan with a pat of butter or tablespoon of olive oil, and stirring vigorously
with a wooden spoon until they eggs are the consistency of porridge). Remove from heat.
Toast English muffin. Slather on a light pat butter on both sides. Layer on a slice of mozzarella, then a slice of tomato.
Layer on basil leaves. Then, scoop on hot eggs. Top with other layer of English muffin. Serve. Makes 2 sandwiches.