Directions

1. To a medium pan set on medium heat, add a touch of butter and toast inner sides of English muffins. Flip them over and add sharp cheddar to one side, turn heat down to low and cook until the cheese is melted. Set aside.
2. In a small bowl, whisk eggs and sour cream or Greek yogurt until fully incorporated. Heat a pan over medium heat and once hot, pour eggs in. Bring temperature down to medium low and push and swirl the eggs with a rubber spatula until nearly cooked. Season with salt.
3. Dollop the goat cheese in sections across the eggs, followed by tomatoes. Top with freshly ground black pepper and cook until eggs are softly scrambled.
4. Transfer eggs to English muffin and top with prosciutto. Sprinkle with chives and spoon chili crunch over top. Close the sandwich with the other English muffin half and enjoy.