4 BAYS Original English Muffins, split
4 ounces goat cheese, softened
6 large eggs
1/4 cup milk or water
1/4 teaspoon salt
4 oil-packed sundried tomatoes, drained and finely chopped
1/4 cup thinly sliced fresh basil
1 tablespoon unsalted butter
Preheat the oven to 200°F.
Toast the muffins then spread the cut sides with the goat cheese. Place the muffins on a small baking sheet and keep warm in the oven.
Beat the eggs, milk or water and salt in a medium bowl until well blended. Stir in the sundried tomatoes and basil. Melt the butter in a 12-inch nonstick skillet over medium-high heat. Add the egg mixture and let cook until just starting to set, about 45 seconds. Stir the eggs gently a few times, cooking until just set, about 1 1/2 to 2 minutes longer. Remove from the heat.
Remove the muffins from the oven and place two halves, cheese side up, onto each of four plates. Spoon the egg mixture evenly over the muffin halves. Serve immediately.
Note: Prepared tapenade may be spread on the toasted muffins along with the goat cheese, if desired.