Egg Mcmuffin
Ingredients
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- 1 tsp unsalted butter
- 1 each English muffin
- 1 slice Canadian bacon
- 1 large egg
- 1/8 tsp salt
- 1/8 tsp black pepper
- 1 tbsp water
- 1 slice American cheese
Instructions
1. Melt the unsalted butter in a nonstick skillet over medium heat.
2. Split the English muffin and toast the cut sides in the skillet until golden, 2–3 minutes; push the halves to the side and use the melted fat to lightly grease a 3.5-inch egg ring.
3. Sear the Canadian bacon in the skillet until lightly browned and heated through, 30–60 seconds per side; place it on the toasted bottom half.
4. Set the greased ring in the skillet and crack in the egg; season with the salt and black pepper. Pour the water into the skillet outside the ring, cover, and cook until the white is set and the yolk is just firm, 2.5–4 minutes; lift off the ring.
5. Lay the American cheese on the bottom half, add the warmed meat and the cooked round, cap with the top half, and rest 1 minute off heat so the cheese softens; serve hot.
The Egg McMuffin is a compact breakfast sandwich built on a toasted English muffin with a griddled egg, a slice of Canadian bacon, and melty American cheese. Its appeal lies in the contrast of textures—crisp-edged muffin, tender egg, and juicy, lightly salty pork—balanced by the creamy richness of processed cheese. Clean, simple flavors and a neat, hand-held shape make it an enduring morning favorite.
Conceived as a fast-food nod to eggs Benedict, the sandwich was created in the early 1970s by Herb Peterson at a McDonald’s franchise in Santa Barbara, California. It became the chain’s first major breakfast item and helped establish the quick-service breakfast daypart in the United States. The signature ring-cooked egg and minimalist assembly turned it into a recognizable template that has been adapted and imitated around the world.