1 teaspoon-unsalted butter, at room temperature
2 large eggs
¼ teaspoon kosher salt
Freshly ground black pepper
2 tablespoons grated aged Cheddar or Parmesan cheese
1-cup water, for steaming
2 English muffins
. Using ½ teaspoon of butter each, coat the insides of 2 heatproof custard cups or small ramekins.
Crack 1 egg into each cup, and carefully pierce the yolks in several places to make sure the yolk cooks through evenly.
Sprinkle each with ⅛ teaspoon of kosher salt, some pepper, and 1 tablespoon of Cheddar cheese, covering the eggs.
Cover the cups with aluminum foil, crimping it around the sides.
Add water and insert the steamer basket or trivet.
Place the cups on the insert.
Lock the lid in place, and cook on high pressure for 4 minutes.
Do a quick pressure release After the timer reaches 0. Unlock but don’t remove the lid for another 30 seconds; this helps ensure that the whites are fully cooked.
Toast the English muffins while the eggs cook.
Using tongs, remove the cups from the cooker and peel off the foil.
Using a small offset spatula or knife, loosen the eggs, then tip each one out onto the bottom half of one of the English muffins.
Top with the other half, and enjoy.