📝 About This Recipe
Recreate the iconic morning classic in your own kitchen with this elevated take on the Egg McMuffin. Featuring a perfectly round, steam-basted egg, crispy Canadian bacon, and molten American cheese nestled inside a butter-toasted English muffin, this recipe captures that nostalgic fast-food magic with high-quality ingredients. It is the ultimate balance of salty, savory, and buttery textures that makes every bite feel like a weekend treat.
🥗 Ingredients
The Foundation
- 4 pieces English Muffins (fork-split for maximum nooks and crannies)
- 3 tablespoons Salted Butter (softened to room temperature)
The Proteins
- 4 pieces Large Eggs (cold from the refrigerator)
- 4 slices Canadian Bacon (circular cut)
- 4 slices American Cheese (use high-quality deli-style for the best melt)
Seasoning and Steaming
- 1/2 cup Water (for creating steam in the pan)
- 1/4 teaspoon Kosher Salt (to season the eggs)
- 1/8 teaspoon Black Pepper (freshly cracked)
- 1 spray Non-stick Cooking Spray (for coating the egg rings)
👨🍳 Instructions
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1
Begin by splitting your English muffins with a fork rather than a knife; this preserves the 'nooks and crannies' that hold onto the melted butter.
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2
Heat a large non-stick skillet or griddle over medium heat. Spread a generous layer of softened butter on the cut sides of each muffin.
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3
Place the muffins butter-side down on the skillet. Toast for 2-3 minutes until they are deep golden brown and crispy. Remove and set aside.
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4
In the same skillet, place the Canadian bacon slices. Sear for about 1 minute per side until they are heated through and slightly caramelized around the edges. Remove and set aside.
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5
Wipe the skillet clean. Lightly coat the inside of four 3-inch silicone or metal egg rings with non-stick spray and place them in the skillet over medium-low heat.
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6
Add a tiny pat of butter inside each ring. Once bubbling, crack one egg into each ring. Use a fork to gently break the yolk so it spreads slightly, but do not scramble.
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7
Pour the 1/2 cup of water into the skillet around the outside of the rings (not inside them) and immediately cover the pan with a tight-fitting lid.
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8
Steam the eggs for 2 to 3 minutes. The steam will cook the tops of the eggs perfectly while keeping them tender and moist.
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9
Remove the lid. The egg whites should be completely set. Carefully run a thin knife around the inside of the rings to release the eggs.
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10
Season each egg with a pinch of kosher salt and black pepper while still warm.
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11
To assemble, place one slice of American cheese on the bottom half of each toasted muffin.
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12
Top the cheese with the warm, steamed egg. The heat from the egg will begin to melt the cheese perfectly.
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13
Place a slice of warm Canadian bacon over the egg, then top with the other half of the English muffin.
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14
For the authentic experience, wrap each sandwich in a small square of parchment paper for 60 seconds. This allows the flavors to meld and the cheese to reach peak silkiness.
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15
Serve immediately while the muffin is crunchy and the center is warm and savory.
💡 Chef's Tips
Use a fork to split the muffins; a knife creates a smooth surface that doesn't hold butter as well. If you don't have egg rings, use the cleaned ring from a can of pineapple or tuna with both ends removed. Don't skip the water/steam step; it's the secret to getting that specific 'poached-fried' texture found in the original. For a spicy kick, add a dash of hot sauce or a smear of chipotle mayo to the bottom muffin. If making for a crowd, keep the assembled sandwiches in a 200°F oven to stay warm.
🍽️ Serving Suggestions
Serve alongside crispy golden hash brown patties for the full experience. A fresh fruit salad with melon and berries provides a bright contrast to the salty sandwich. Pairs beautifully with a hot cup of medium-roast black coffee or an iced latte. For a brunch twist, serve with a spicy Bloody Mary garnished with celery and olives. A side of Greek yogurt with a drizzle of honey makes for a balanced breakfast plate.