Growing up in Minnesota, we ate at McDonalds every week, usually after church. I liked the fish filet because I could bite the corners off. I loved the chicken nuggets because I could mix dipping sauces to make honey BBQ. But I especially loved the Egg McMuffin, a delicious cheesy eggy hammy sandwich that masqueraded as healthy breakfast food.
Now I make my own Egg McMuffin, usually for lunch when I need something deeply comforting. This recipe can be easily double, tripled or quadrupled. The timing is a little tricky since you want everything to come together at the same time: the muffin freshly toasted just as the eggs are finished cooking. But I’ve eaten this cold, an hour after making it, and it is still delicious. It also packs well for road trips, well wrapped in aluminum foil.
1 English muffin 1 egg handful of shredded sharp cheddar cheese slice of ham butter Slice and toast an English muffin. While muffin is toasting, crack the egg in a small bowl and beat until mixed. Pour into a preheated frying pan and cook on medium heat like an omelette: tilt the pan so the uncooked egg runs to side and use a spatula to push the cooked egg to the center of the pan. When the underside is cooked, use the spatula to flip the egg in the pan and immediately sprinkle the cooked side with cheese. Place a slice of ham in the pan next to the egg to heat and cover with a lid for a minute or two on low heat until the cheese is melted, the ham is warmed up and the egg is fully cooked. Slather the toasted English muffin with butter. Using the spatula, layer the cheesy egg and then the ham onto one half of the English muffin and put other half on top, gently squeezing together. Enjoy your delicious breakfast sandwich.