Since it was requested, I thought I’d throw together a quick little post for my current favorite breakfast sandwich. I wanted to name these “Canadian English American McMuffins” since they contain English muffins, American cheese, and Canadian bacon. I decided that was too many words and probably only funny to me. Instead I give you “The Best Breakfast Sandwich” which is actually the same amount of words but easier to say/type. Whatevs. Enjoy!
The Best Breakfast Sandwich
- 1 package of cranberry english muffins (or any flavor, but while they are still in season I highly recommend cranberry!)
- 1 package of Canadian bacon
- 6 slices of white american cheese
- 6 eggs
- green onions
- seasonings of choice
Preheat oven to the low broiler setting. Spray a jumbo muffin tin with cooking spray. You can use regular too, I did the first time, but jumbo makes the perfect size. The regular size makes them a little smaller and not as evenly dispersed across the bread. Sprinkle green onions in the bottom of each cup (mine has 6 cups exactly). Crack an egg in each cup. Sprinkle to taste (just a dash of each) with salt, pepper, onion powder, and garlic or whatever seasonings you like. Bake eggs until whites are set, they don’t jiggle in the cups, and yolk is still a little runny (or to whatever stage you like your eggs yolks). Watch closely and I stress LOW broiler. I did high first time and high broiler can go from almost ready to crispy quickly.
While eggs are cooking slice your english muffins in half and toast them. Layer 2 slices of Canadian bacon and 1 piece of cheese on the toasted halves. Fold the corners of the cheese in to keep all the melty goodness in. When eggs are finished, run a knife along the edge to pop them out and layer an egg for each sandwich too. Wrap in a paper towel and then in plastic wrap. When it’s time to eat, remove plastic wrap and heat for 35 -45 seconds.