Homemade Egg McMuffin
This recipe is a riff on the fast food classic. I love making these at home on the weekends for myself or doubling up for friends.
Ingredients
- 1 english muffin sliced or torn in half
- 2 slices canadian bacon
- 2 slices sharp cheddar cheese
- 1 tsp ghee (or cooking oil of choice)
Instructions
- Place the English muffin into a toaster or toaster oven and toast until nicely brown and crisp, about three to four minutes.
- While the English muffin is toasting, heat a skillet over medium heat. Add in the Canadian bacon and cook until they turn just slightly brown, about one minute per side.
- Put the toasted English muffin on a plate, add the two slices of cheese and top with the Canadian bacon. Put the top of the muffin on so that the residual heat will melt the cheese while you cook the egg.
- In the same pan you cooked the Canadian bacon, add in 1 tsp ghee. Melt and swirl around the pan to coat. Break your egg over the pan and cook until the white is mostly set. Flip the egg, count to ten (for an egg over easy) and then use a thin spatula to put the egg on top of the English muffin. I like at least one piece of Canadian bacon to be on either side of my egg. Sprinkle with salt and pepper.
- This recipe can easily be mulitplied to make more sandwhiches for your friends and family.