There is nothing particularly original about these sandwiches but lately, we’ve really been grooving on them in many variations!
The recipe is for a basic sandwich but we’ve used sausage, prosciutto, bacon and left over steak! Any kind of cheese could also be substituted … smoked gouda, provolone, swiss, American – you name it!
- 2 English muffins, sliced in two
- Dijon mustard
- 4 slices Canadian bacon
- 2 farm fresh eggs
- 4 slices aged, extra sharp cheddar cheese
Toast then butter the muffins, set aside. Put meat in a sauté pan and slightly brown (or cook, if need be).
Spread mustard on muffins. Add cheese slices to muffin halves. Put meat the bottom muffin and put in oven to warm and melt.
Cook eggs until done how you like them (we sometimes break the yolk for a less messy meal but a runny yolk works too!).
Protip: The key here is a perfectly cooked and properly sized egg. We have two non-stick individual egg pans that work great for these.
Put muffins on plate and put that yummy egg in the middle. Sprinkle with a pinch of kosher salt and fresh ground pepper. And eat. With gusto. And perhaps with a mimosa.