Egg McMuffin
photo by alenafoodphoto
- Ready In:
- 10mins
- Ingredients:
- 6
- Serves:
-
1
ingredients
- 1 large egg (grade A)
- 1 English muffin
- 1 slice Canadian bacon
- 1 slice American cheese (I recommend Kraft)
- butter
- cooking spray
directions
- You will also need an Egg Ring, or a tuna can with the top and bottom off.
- Pre-heat an electric griddle to 275 degrees.
- Toast your English muffin by laying both sides face down on the griddle and applying pressure with spatula.
- This takes 1 to 1-1/2 minutes.
- (they should be medium brown) Set aside.
- Lay your egg ring/can on the pre-heated grill.
- Spray with cooking spray or a pat of butter to prevent sticking.
- Crack the egg and pour into ring on the grill.
- Break the yolk with a sharp instrument so it flows.
- Butter both toasted halves of the English muffin with melted butter.
- Put a slice of American cheese on the bottom half.
- 2 to 2½ minutes after you started cooking the egg, the whites should firm up, and the yolk should still be a bit "liquidly".
- Carefully remove the ring, leaving the egg on the griddle. You may have to "slice" around the edges if it sticks.
- Very carefully turn the egg over, and lay one slice of Canadian bacon on the griddle.
- Cook the egg 45-60 seconds after turning, after about 30-45 seconds, "flip" the Canadian bacon, and remove the egg, placing it on the bottom half (cheesed half) of the English muffin.
- 20-30 seconds after flipping the Canadian bacon, remove.
- Place the Canadian bacon on top of the cooked egg, and cover with the top of the toasted English muffin.
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Reviews
-
I have been making this recipe for years, and while it is a great egg sandwich, it fell a little short of a clone of the egg McMuffin... the egg was not quite right. I recently found the answer... After adding the egg to the egg ring and piercing the yolk, put 1 or 2 medium sized pieces of Ice next to the ring(s) and cover with a large lid. I set my griddle set between 325 & 350... the ice melts and poaches the eggs, cooking the top of the egg. (No need to flip) A perfect restaurant duplicate. I have also found that cutting the slice of cheese into 4 strips, and placing 2 strips in an "X" pattern is the perfect amount of cheese for a sandwich of this size.
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RECIPE SUBMITTED BY
Kana K.
Cool, California
100% food experimenting amateur chef... I use this site to keep my online cook book and recipes I want to try.