Every editorial product is independently chicken mcmuffin, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication. Breakfast sandwich with egg, cheese and Canadian bacon on an English muffin with a cup of coffee next to it. Here’s how to make your own at home—including that round egg.
The breakfast sandwich consists of an English muffin, American cheese, real eggs and Canadian bacon. It made its first appearance in 1971 when franchise owner Herb Peterson was looking for a way to attract morning customers to his restaurant. Spread the butter over the insides. Cooked egg inside an egg ring in a black skillet.
Lightly grease the inside of the egg ring with vegetable shortening or oil, then set the egg ring on your nonstick skillet. Let the skillet and ring get good and hot over medium heat. Crack the egg into the egg ring and use a fork or the tip of a knife to pierce the yolk. Sprinkle the salt over the egg. Trapping steam around the egg while it cooks helps it set quickly, and gives it a puffy, light texture.
To do this, pour a bit of water in the pan around the outside of the egg ring and cover with a lid. Let the egg cook for about three minutes until it’s set. Remove the pan from the heat, and gently lift the egg ring to reveal your cooked, perfectly round egg. Use a spatula to move the egg onto the cheese slice on the muffin. Slide the hot bacon on top of the egg.
Add the top half of the English muffin to complete the sandwich, and enjoy it while it’s hot! The extra weight will help prevent the egg white from seeping under the bottom. Let the skillet and egg ring get hot before adding the egg. The heat will quickly set the egg white, which helps keep it in the egg ring. Use a slice of pepper jack cheese. Add a sprinkle of chopped chives or tarragon.