This is so fast and simple I hesitate to call it a recipe. It's one of my favorite breakfasts. My wife was hooked by this recipe the first time I made it and I give it partial credit for our marriage.
For flavor, the butter is essential, even with a non-stick pan. It's just not right with margarine or a cooking spray.
The sage used in this recipe can be the powdery ground sage, but for best results, I like the dried sage leaves, crumbled between your fingers into the bowl. The texture and the newly released oils make the sage much more prominent.
2 English muffins, split
2 tablespoons of butter
1 tablespoon sage
1/3 cup crumbled feta cheese
salt and pepper
In a medium bowl, beat eggs, sage, feta together. Add very little salt (the feta is pretty salty) and enough pepper to taste.
Toast English muffins.
Melt one tablespoon of butter in a non-stick frying pan over medium heat. Pour egg mix into pan and stir to scramble, distributing cheese. You aren't trying to melt the feta, just warm it through. Some may melt - that's fine - but it's not the goal. When the eggs are still just a little loose, turn off heat.
Butter English muffins, dish egg mix on top of each side of muffins.
Remember if the eggs are done in the pan you've overcooked them since they will continue to firm up from carryover heat. The sage and salt from the feta give you the illusion that there is sausage of some sort in the mix. I'm sure the fat from the butter doesn't hurt either.
Serve with juice, skim milk, coffee and the Sunday paper.