Instructions

1. Arrange a rack in the middle of the oven and heat the oven to 375°F. Lightly coat a quarter sheet pan or 9x13-inch baking dish with neutral oil.
2. Place 10 large eggs, 3/4 cup heavy cream, 1 1/4 teaspoons ground turmeric, 1 teaspoon cumin seeds, 3/4 teaspoon garam masala, 1/2 teaspoon Kashmiri chili powder, and 1 teaspoon kosher salt in a large bowl and whisk until smooth.
3. Prepare the following, adding each to the egg mixture as it is completed: Coarsely chop 3 cups baby spinach. Coarsely chop the leaves and tender stems of 1 medium bunch fresh cilantro (about 1 cup). Trim and finely chop 1 to 2 serrano peppers.
4. Grate 6 ounces sharp cheddar cheese on the large holes of a box grater (about 1 1/2 cups); add about 2/3 of the cheese to the egg mixture and save the remaining for sprinkling. Stir the egg mixture until combined. Pour onto the baking sheet or baking dish, and spread the greens so they are in an even layer.
5. Slice 1 large tomato into 8 slices. Arrange them in 2 rows of 4 on the top of the egg mixture, spacing them evenly apart. Season each tomato slice with a pinch of flaky salt and a couple grinds of black pepper. Sprinkle the reserved cheddar cheese over the top.
6. Bake until the eggs are puffed and set, 25 to 30 minutes. Remove from the oven and let cool for 15 minutes. Meanwhile, increase the oven temperature to 425°F. Split 8 English muffins and arrange them cut-side up on a baking sheet. Melt 3 tablespoons unsalted butter in the microwave or in a small saucepan over medium heat, then brush the cut sides of the English muffins with the butter. Bake until the edges of the muffins are light golden-brown, 6 to 8 minutes.
7. To assemble, cut the eggs into 8 pieces. Place each piece on the bottom half of an English muffin. Top each egg piece with a slice of American cheese, then close each sandwich with the top half of the muffin. Let sit on the baking sheet until the cheese is melted, about 2 minutes, or return the assembled sandwiches to the oven and bake for 1 minute. Alternatively, wrap each sandwich in parchment paper and let sit for 2 minutes for the cheese to melt before serving.