I love the Egg McMuffin. It is probably my most ordered menu item at McDonald’s, (following closely is the Big Mac, then the McRib–I don’t go that often!) and the best thing to eat at the airport before an early morning flight. I have been making my own version of an Egg McMuffin for many years, however recreating the classic is much more difficult than slapping four ingredients together. The most obvious difference is that my home version uses bacon instead of Canadian bacon, mostly because I like bacon better. Most important is the egg. I made many versions of this over the years with scrambled or poached eggs, and the end result was not as satisfactory, and worse, left more of a mess to clean up. Cooking the egg on a skillet in a food ring was the game changer. I also tried many other types of cheese, but always came back to the humble American cheese slice. American cheese is good for exactly three things: breakfast sandwiches, cheeseburgers, and feeding pills to your dog. Enjoy my simple sandwich this weekend. Cheers.
Tom’s bacon+egg+cheese breakfast sandwiches:
1 English Muffin (I’m a Thomas’ guy)
2 Strips smoked, thick cut bacon
1 large egg
1 slice American cheese
Cook the bacon in a skillet to desired doneness–for me that is almost crisp–and set aside on a paper towel. Spray the inside of a food ring, or any empty can with label and both ends removed with cooking spray and place on the skillet the bacon was cooked in. Carefully crack the egg in the middle of the ring and cook for two minutes, or until the top of the egg has firmed up a bit. Using tongs, pull the ring off of the egg, then flip the egg and cook for another 2 minutes.