Today I am going to share one of my go-to hot breakfasts. These travel well when you don’t have time to sit at the table and eat. These are great when you are in a hurry for something warm and satisfying but not complicated. And let me tell you – these are so much tastier than those drive-thru sandwiches. If you have 10 minutes, you can make these.
Quick and Easy Breakfast Sandwiches
1 English Muffin, cut in half (I use Thomas Brand)
1 Slice of Canadian Bacon (I like Hormel Brand)
1 Slice American Cheese (I prefer Kraft Singles)
1 Tbs. Butter
Cooking Oil Spray such as Pam
Salt and Pepper, to taste
Heat a large skillet on medium high heat. Spray your egg ring thoroughly with non-stick cooking spray, inside and out, to prevent the egg from sticking. Place the egg ring in the pan. Cut the butter in half. Melt 1 half in your egg ring and the other half in the pan where you will fry your Canadian Bacon. While the butter melts, place the English Muffin in the toaster or toaster oven on medium. Crack the egg into the ring. Place the Canadian Bacon over the butter and flip immediately to coat both sides. Sprinkle the top of the egg with salt and pepper. Carefully watch the egg until set. When the egg is set an no longer translucent, lift the egg ring off. It should slide off, but if not run a knife around the inside edge to loosen. Flip the egg over with a large spatula and sprinkle with a little more pepper. Cook until done. Flip the Canadian bacon over. Cook until browned. Once all of the items are completed, assemble the sandwich. Place the egg on the bottom half of the English muffin. Top with the Canadian Bacon. Top with the cheese slice. Finish with the English Muffin Top.
Makes 1 serving but can easily be made for the number of guests you are serving. You can omit the cheese until ready to serve and keep them warm in the oven on 200 degrees while you cook the others. Just top with cheese before serving.
I like to serve mine with a nice fresh fruit salad, when in season, for a healthy breakfast.