Egg McMuffin
A Little Personal History:
Back when I ate at McDonald’s, I’d often order their Egg McMuffin breakfast sandwich while on my way to the office. Now that I don’t go to McDonald’s and work from home, I wanted to make these breakfast sandwiches for either immediate consumption or freeze and reheat when the urge strikes. Here’s the result.
Instructions
- In large skillet, over medium low heat, melt butter.
- Once butter begins to bubble add greased egg rings, eggs, bacon and muffins.
- While eggs fry, toast buttered english muffins in frying pan. First inside halves, then flip, add cheese on one half and canadian bacon on the other. Heat till cheese melts.
- While watching the canadian bacon and muffins toast. If not using egg rings; with spatula, continually push whites toward egg to shape the egg to place well on english muffin.
- If you like your yolks hard, pierce yolk with edge of spatula so it runs.
- Flip egg, cook other side till done to your preference.
- With spatula, place fried egg on top of one of the muffin halves, cover with the oter and transfer to plate for serving immediately.
Recipe Notes
Advanced Preparation:
- If you’re freezing the sandwiches for later, I prefer to scramble the eggs, make sandwiches as described then plastic wrap and freeze till ready to reheat in microwave for one minute. See “Tips, Notes and Variations”.
Tips, Notes, and Variations:
- There a couple ways you can cook your eggs for this sandwich. You can fry, scramble, bake or poach. All work depending on your tastes.
- My preferred method, as described above, is to fry with a ring. The ring can be metal or vegetable e.g onion ring, or bell pepper ring.
- If you want yolk runny, go for frying or poaching.
- For solid yolks any method works.
- If you’re freezing for later, either scramble or fry the eggs till cooked through.
- If you don’t have canadian bacon … regular bacon, sausage patties, ham slices or other sliced meats can be substituted.
You must log in to post a comment.