In a large nonstick pan, heat the olive oil over medium heat. Add the sausages and cook until deeply browned, turning them occasionally, for about 10 minutes. Once their skins have crisped, remove them from the pan and slice them open. Place them back in the pan cut-side down to continue to cook until fully cooked, 6 to 8 minutes.

Remove from the pan and cut in half.

Note: If you have a precooked sausage, just heat them up.

Toast your English muffins. Set aside.

Whisk the eggs in a blender to get them extra fluffy. In a medium nonstick pan over medium heat, melt 2 tablespoons of butter. Pour in the eggs and cook, stirring constantly with a spatula.

Once the eggs are starting to set but are not yet fully cooked, add a sprinkle of salt and pepper. Divide the egg into two portions in the pan. Place the slices of cheese on top off each portion and cover with a lid, for the egg to fully cook and the cheese to melt.

Butter the English muffins and place the eggs and cheese on the bottom section. Sprinkle with chives. On the other side, place the sausages and top with Marinated Red Onions. Close sandwich and enjoy!