Did you know yesterday was Egg McMuffin Day? I did, but I didn’t get to post because work has been gnarly this week. In fact, yesterday, I ate 5 Tate's Chocolate Chip Cookies, 2 Oreos, and 1 slice of Muenster cheese prior to making dinner - then went back online to finish the day. Yeah, it’s been rough. Breakfast is the most important part of the day, they say. But, before I tackled this tasty treat, I needed to figure out just how they make that egg disk. Through some trial and error, the best way is to use a 2-inch metal round. The rest is really easy. The only thing I didn’t find was round pre-sliced Canadian Bacon, and the stuff I got from my local grocer didn’t taste like the stuff I grew up eating.
Mangia’s McMuffin
Butter
Slice of Canadian Bacon, or your favorite ham/bacon
Egg
NY Cheddar
2-inch metal round or biscuit cutter
English Muffin
Melt some butter, or use cooking spray, in a small non-stick skillet, over medium heat. Place your Canadian bacon/ham into the pan and cook for about 1 minute. Flip and cook for another 40 seconds to 1 minute. Remove and reserve.
Spray the metal round liberally with cooking spray and place it into the middle of the skillet. Crack your egg into the ring mold. Using a sharp knife, break the yolk and give it a little swirl. Season with salt and pepper.
Add in 1-2 tbsp of water to the skillet (not into the egg ring) and cover the pan. Cook for 90 seconds. Uncover the skillet. If there is still water in the pan, pour it out into the sink and place the skillet back over the flame.
Using gloves or tongs, remove the mold. If the egg tries to stick, place your knife down the inside, and move the ring mold against the knife (don’t run the knife around the ring as this may scratch your skillet). Flip the egg disk with a spatula, top with the slice of cheese, and cook for about a minute. Remove and reserve.
Meanwhile, toast your English muffin and butter it. Place the Canadian bacon slice on the bottom muffin slice and top with the cheesy egg and top portion of the muffin.
______________________________ Copyright 2022, Brendan McCann, All Rights Reserved.
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