Ingredients

The following ingredients have 6 Servings
  • 6 English muffins
  • 2 tablespoons salted butter (softened)
  • Vegetable oil for greasing pan
  • 6 large eggs
  • Salt and pepper (to taste)
  • 6 slices Canadian bacon or ham cut into 3” rounds
  • 6 slices American cheese
  • Water (to create steam in pan)

Instruction

  • Split open the English muffins and spread a light layer of butter over the open faces.
  • Heat a frying pan over medium heat for 2-3 minutes. Place buttered English muffins face down in frying pan for a few minutes until toasted golden
  • brown. Wipe out any toasted remnants from the pan.
  • Oil the pan with a couple teaspoons of vegetable oil (or butter) and heat over medium. Spray a 3” round biscuit cutter with non-stick cooking spray and set it in the frying pan.
  • Crack an egg into the center of the biscuit cutter.
  • Use a fork to gently loosen the yolk and sprinkle with salt and pepper.
  • Pour about 1 tablespoon of water off to the side of the egg and cover the pan with a lid. Cook/steam the egg over medium low heat until the top is fully white and no longer translucent.
  • Carefully scooch a spatula under the egg and biscuit cutter and flip the egg. Lift the biscuit cutter from the egg. Cook for just a few seconds longer or until the egg is cooked through. Remove the egg from the pan. Continue cooking the remaining eggs in the same manner. If you have multiple biscuit cutters in the right size, you can cook several at a time.
  • Layer one slice of American cheese over the bottom half of each toasted English muffin.
  • Place a cooked egg “patty” on top of the cheese. Top with a slice of Canadian bacon and the top half of the English muffin.