There’s nothing in the world like a good, hearty breakfast–and there’s nothing like an egg sandwich for that. Crisp toast, tender eggs, zesty sauce, what could possibly be better? And, of course, it’s got to be dripping with cheese.
It’s not the sort of cuisine you’d be served while dining with the Queen, but honestly, we think that’s a plus. An egg sandwich is easy to go out and get from your favorite greasy spoon, but perhaps even easier to throw together on your own! Make lots and lots to satiate your entire family–or eat them all yourself. We won’t tell if you don’t.
Read on for a real stick-to-your-ribs recipe that’ll keep you going all day–and keep you happy, too!
Canadian Bacon, Egg and Cheese Breakfast Sandwich
1 English Muffin, split in half
2 Slices of Canadian Bacon (heated)
1 slice cheddar cheese
1 tablespoon butter
1 tablespoon milk
Salt to taste
Toast the English muffin and spread the inside halves evenly with butter.
In a large bowl, whisk the egg with the milk and season with salt.
In a nonstick pan, melt the butter over medium heat. When the butter begins to foam, add the egg and reduce heat to low. Using a rubber spatula, stir constantly, scraping down and around the sides, about 2 to 3 minutes. Fold the egg over itself to make a half moon. Fold again to resemble a square shape.
To serve, place the egg, cheese slice and Canadian bacon on the bottom half of the English Muffin, then top with the other half. Enjoy immediately!