This recipe makes a homemade version of a fast-food English muffin breakfast sandwich, allowing you to control the quality of ingredients and customize to your taste. It’s easy to make if you follow the instructions, step-by-step.
- 1 slice Canadian bacon
- nonstick cooking spray
- 1 slice Cheddar cheese
- 1 egg
- 1 English muffin, split for toasting
- In a small non-stick skillet, warm the Canadian bacon on both sides over medium high heat, about 1 to 2 minutes. Remove and set aside.
- Using a 3-inch metal biscuit cutter, cut out a circle of cheese. Set aside the cheese circle and scraps.
- Spray the skillet and biscuit cutter with nonstick cooking spray. Place the biscuit cutter in the center of the skillet; it will be used as a mold to cook the egg in a cylindrical shape. Heat skillet over medium heat.
- Crack the egg into the biscuit cutter. Use a paring knife to puncture the yolk (optional). Sprinkle 1 tablespoon water around the edge of the skillet; cover skillet and cook egg until almost set, about 4 to 5 minutes.
- Meanwhile, toast English muffin halves.
- When the egg is almost set, top with the cheese circle. Break up the cheese scraps in small bits and sprinkle evenly on the cheese circle. Cover skillet and cook until the cheese has melted, about 1 to 2 minutes.
- To assemble the breakfast sandwich: Lay the bottom of the English muffin on a plate. Top with Canadian bacon. Gently lift the biscuit cutter from the egg – the metal will be hot so use several thicknesses of paper towels as a pot holder. With an egg turner, lift the egg out of the skillet and slide it on top of the Canadian bacon. Add the top half of the muffin to complete the sandwich.
Try some of these variations:
- Add a bit of sweetness and heat with some Sriracha sauce. If you don’t like the heat or don’t have Sriracha, use ketchup.
- Use other cheeses to vary flavor.
- Substitute a cooked sausage patty for the Canadian bacon.
- Add a slice of tomato to the sandwich.
- Sprinkle the egg with chopped parsley or chives while cooking.