Egg Muffin Breakfast Sandwich

My kids, ages 5 and 6, love to help make breakfast.  Today we took some basics out of the fridge and decided on a breakfast muffin sandwich with egg, cheese, and Canadian bacon.  My kids are unaware of the McSandwich I was knocking off since they've never been to the golden arches.  My own recollection of it is a little fuzzy since my last time there may have been in my hazy teen or college years.  As you might guess, I'm not a big fan of fast food (just fast recipes).  In any case, in the time it takes to hit the drive-through for a breakfast sandwich, you can make a much healthier version yourself at home. 

This basic version is just a suggestion.  Switch it up next time with some ready-made guacamole, salsa, and Mexican cheese.  For a vegetarian version, replace the meat with a a veggie burger or soy sausage patty (both available in the frozen aisle at TJ's).  Add baby spinach or avocado slices.  As tomato season comes up on us, slice up some fragrant ripe tomatoes on a plain egg sandwich and sprinkle with a bit of salt.  If you're feeling adventurous, try some of Eric Gower's flavored salts such as Matcha salt.

If you want perfectly round eggs, you'll have to get yourself some egg rings.  I think my method below gets pretty close and there are no egg rings to clean afterward.  If you want the edges of the egg crispy and browned, use butter to cook the egg.

Egg Muffin Breakfast Sandwich

1 large egg
1 whole wheat English muffin
1 slice sharp cheddar cheese (available in pre-sliced packs)
1 slice Canadian style bacon (or use soy sausage)
Salt and pepper to taste

1.)  Lightly spray or oil a skillet (TJ's sells spray Canola oil) over medium-high heat.  Toast the muffin face down until heated through.  Set the open halves on your plate and place the cheese on one half.  It will start to melt from the heat.
2.) Over high heat, break the egg and slowly release it onto the pan so that it doesn't spread too quickly.   Allow the white to set up a bit (a minute or less), sprinkling on a bit of salt and pepper if desired.  Then lower the heat to medium, toss in a tablespoon of water, and cover the pan tightly with a lid so that the top of the eggs can cook before the bottom starts to overcook.  Allow the egg to cook 30 seconds or more, monitoring carefully to get the yolk how you like it.  My preference is a soft but slightly runny yolk.  Don't overcook the yolk into a hard little ball!  Stack the egg on top of the cheese.
3.) Lastly, heat the Canadian bacon (which is already fully cooked) on each side and add to the stack, topping off with the other half of the muffin. 

Makes one sandwich and very little cleanup

Posted by Deana Gunn at May 12, 2009
Categories: Food Recipes
Tags: ham egg muffin breakfast
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