June 05, 2019
"Developed to have a breakfast sandwich that emulated an "eggs Benedict" the McMuffin has become the standard breakfast sandwich. These are so quick n' easy to make with minimum clean up and you don't need to buy a special appliance."
- Serving Size: 1 (145 g)
- Calories 345.3
- Total Fat - 17.6 g
- Saturated Fat - 7.2 g
- Cholesterol - 241.5 mg
- Sodium - 821 mg
- Total Carbohydrate - 27.1 g
- Dietary Fiber - 2.6 g
- Sugars - 1.5 g
- Protein - 20.1 g
- Calcium - 343.1 mg
- Iron - 2.9 mg
- Vitamin C - 0 mg
- Thiamin - 0.3 mg
You will need an egg ring or a tuna can with the top and bottom off.
Pre-heat an electric griddle to 275 degrees or stove to medium.
Toast your English muffin by laying both sides face down on the griddle and applying pressure with a spatula. This takes 1 to 1½ minutes. (they should be medium brown).
Butter both toasted halves of the English muffin very lightly with melted butter.
Place a slice of American cheese on the bottom half.
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.
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 the slice of Canadian bacon on the pan.
Cook the egg 45-60 seconds after turning, after about 30 seconds,"flip" the Canadian bacon. Remove the egg, placing it on the bottom half (cheesed half) of the English muffin.
Place the Canadian bacon on top of the cooked egg, and cover with the top of the toasted English muffin.
Tips & Variations
- An Egg Ring, or a tuna can with the top and bottom off.