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Canadian Bacon Muffin with Egg and Cheese
Melissa Hart

Canadian Bacon Muffin with Egg and Cheese

This is the round-muffin classic without the steamed-bread texture. Canadian bacon browns fast, so give it one minute per side and stop. A covered egg ring produces the compact, fully cooked egg that makes the sandwich hold together.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 8 slices Canadian bacon
  • 4 large eggs
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1 tsp unsalted butter
  • 4 slices American cheese
  • 4 English muffins split

Method
 

  1. Toast the English muffins until the cut sides are lightly crisp.
  2. Brown the Canadian bacon in a skillet over medium heat for 1 minute per side, then transfer it to a plate.
  3. Melt the butter in the skillet and set four greased egg rings in place.
  4. Crack one egg into each ring, pierce the yolks, season with salt and black pepper, and cover for 3 to 4 minutes until 160°F.
  5. Top each egg with one American cheese slice and cover for 30 seconds.
  6. Fill each muffin with two Canadian-bacon slices and one cheesy egg.