Origami egg sandwich

Beat two eggs with chives, black pepper and salt; salting before cooking keeps the eggs moister and more tender.

Heat a carbon steel or non-stick pan with a little butter over moderately high heat; pour in the eggs so they sizzle, to make a thin omelet.

Lay the Canadian bacon slices, the cheese slices and the English muffin halves on the egg; let it set lightly while the top stays a little runny.

Flip with a spatula, let the raw side set for a second, then fold the omelet in from the sides around the fillings.

Cut in half to serve.