Prep 5 mins
Cook 5 mins
Developed to have a breakfast sandwich that emulated an "eggs benedict" the McMuffin has become the standard sando for breakfast. These are so quick n' easy to make with minimum clean up.
- 1 large egg (grade A)
- 1 English muffin
- 1 slice Canadian bacon
- 1 slice American cheese (real...not processed cheese food)
- cooking spray
- You will also need an Egg Ring, or a tuna can with the top and bottom off.
- Pre-heat an electric griddle to 275 degrees.
- Toast your english muffin by laying both sides face down on the griddle and applying pressure with spatula.
- This takes 1 to 1½ minutes.
- (they should be medium brown) Set aside.
- Lay your egg ring/can on the pre-heated grill.
- Spray with Pam to prevent sticking.
- Crack the egg and pour into ring on the grill.
- Poke the yolk with a sharp instrument so it flows.
- Butter both toasted halves of the english muffin liberally with melted butter.
- Put a slice of American cheese on the bottom half.
- 2 to 2½ minutes after you started cooking the egg, the whites should firm up, and the yolk should still be a bit"liquidy".
- Carefully remove the ring, leaving the egg on the griddle. You may have to"slice" around the edges if it sticks.
- Very carefully turn the egg over, and lay one slice of Canadian bacon on the griddle.
- Cook the egg 45-60 seconds after turning, after about 30-45 seconds,"flip" the Canadian bacon, and remove the egg, placing it on the bottom half (cheesed half) of the english muffin.
- 20-30 seconds after flippng the Canadan bacon, remove.
- Place the Canadian bacon on top of the cooked egg, and cover with the top of the toasted english muffin.
Excellent instructions and I especially liked the idea of using a tuna can for an egg ring, in case someone might not have one.
I have been making this recipe for years, and while it is a great egg sandwich, it fell a little short of a clone of the egg McMuffin... the egg was not quite right. I recently found the answer... After adding the egg to the egg ring and piercing the yolk, put 1 or 2 medium sized pieces of Ice next to the ring(s) and cover with a large lid. I set my griddle set between 325 & 350... the ice melts and poaches the eggs, cooking the top of the egg. (No need to flip) A perfect restaurant duplicate. I have also found that cutting the slice of cheese into 4 strips, and placing 2 strips in an "X" pattern is the perfect amount of cheese for a sandwich of this size.
I make mock 2 "egg mcmuffins" just about every morning. I do not use an egg ring but I shape my eggs while they cook. I also do not like useing the "ham". Found sharp chedder or 2% single slices work very well for the cheese. =)