Rise and Shine Breakfast Sandwich

Preheat a medium skillet on medium-high heat. Split the English muffin and toast in a toaster. (Use a light English Muffin for fewer carbs)

Fry lox, turning once until golden brown on both sides. Set aside.

Turn heat down to medium or medium-low. Spray skillet with oil. If using ring molds for eggs, place those into the skillet and spray them also.

Put eggs in the skillet. Add salt and black pepper to taste. Gently break yolks with spatula. Fry until whites are mostly tight, then flip and fry on the other side until cooked through.

To assemble sandwich, start with bottom muffin, both eggs, cheese, lox, then the top muffin.

Enjoy this sandwich hot and fresh. It can be kept in the refrigerator and reheated within a few days. The lox is the crispest when served fresh.