A delicious, big, very filling homemade breakfast sandwich. If you want to make several of them at once, it’s easier to bake the eggs in small greased ramekins, 15-20 minutes at 400 degrees F.
Author: Vered DeLeeuw
Recipe type: Breakfast
Yield: 1 servingNew quantity:
- Olive oil cooking spray
- 1 large egg
- 1 whole-wheat English muffin (I used Oroweat extra fiber)
- Freshly ground black pepper
- 1 (1 oz) slice Canadian bacon
- 1 (1 oz) slice extra-sharp cheddar cheese (I used Tillamook)
- Heat a small skillet over medium heat, about 3 minutes. Lightly spray it with olive oil cooking spray. Spray a 2.5 or 3-inch round metal round (I used a biscuit cutter) with nonstick cooking spray and place it in the skillet.
- Break an egg into the biscuit cutter. Cover the skillet with foil and cook the egg 3-4 minutes, until whites are set and yolks are still soft. Cook 1 minute longer for fully cooked yolks.
- While the egg is cooking, slice the English muffin open and toast it in a toaster. Lightly spray the toasted muffin with olive oil cooking spray.
- Use tongs to remove the biscuit cutter from the skillet, and a wide spatula to remove the cooked egg to a plate. Season the egg with freshly ground black pepper (no need for salt, you'll get plenty from the cheese and bacon). Place the slice of bacon in the skillet and cook until heated through, about 1 minute per side.
- Assemble the sandwich: place the slice of cheese atop the bottom half of the English muffin (cut off the corners to fit the muffin, or leave it square). Top with the egg, then the bacon, and finally the top half of the muffin. Serve immediately.
Nutrition Per Serving
Calories: 380; Total Fat: 22g; Carbohydrates: 29.8g; Sugars: 5.3g; Sodium: 741mg; Fiber: 8g; Protein: 24.4g