At the risk of what you might think about the health of my food choices, I haven’t told you that, while traveling on the road, I like to stop at McDonald’s for breakfast. To be specific, I stop for their Egg McMuffin. I really like those little sandwiches.
[To be fair, I should say that we also like to stop at local diners for breakfast. Diners are a great place to pick up on local gossip and get a good sense of what's going on in an area. The negative part is that most diners always serve huge breakfasts - the kind that only a hard-working, active construction guy could work off.]
But, back to the sandwich. It all started because my husband likes to stop at McDonalds for their consistently good coffee. (He doesn’t like the strong stuff at Starbucks.) So if we are in there for coffee, we might as well eat breakfast. Right?
I don’t know when I ate my first Egg McMuffin, but I associate it with the other pleasures of an on-the-road-experioence. It seems rather clever to have my entire breakfast fit all in one hand with no silverware required.
Once we were home this Fall and off the road, I started thinking about those sandwiches. I wanted one but it didn’t seem “normal” to go up to McDonalds for breakfast. My logic was that once I’m home, I should cook and eat at home. But I still wanted one of those sandwiches.
So – I started thinking about how I could make my own Egg MvMuffin. When you pull apart the ingredients, its not that difficult. After all the ingredients are simple:
- An English muffin
- A poached egg (fried will work too)
- Canadian bacon
So, I started experimentimg. First, the muffins. I found some English muffins that are “extra crisp.” A toasted, crispy muffin is perfect.
Next the egg. I like poached eggs the best. Of course, when its an egg that one of our chickens just laid that morning, that’s even better.
Next I tried different cheeses. I don’t like the plastic American cheese McDonalds uses, so I first tried a medium cheddar, then a sharp cheddar. I finally settled on a cheese slice that is a combination of Colby and Pepper Jack. It brings just the right creamyness and kick to every bite. I put the cheese on the bottom side of the muffin and, when the hot egg goes on top, it melts the cheese just a little bit. Its just right.
Canadian bacon was the hardest ingredient for me to duplicate. We only have two grocery stores in town and neither one carried it. I substituted regular bacon – well, hickory-smoked, thick-cut bacon. I only needed one slice. More would probably be better but . . .
Finally, I had to top it off with a little bit of something sweet. I put just a teaspoon of preserves on the top side of the muffin. Then I squished it all together. I’ve tried different spreads but best of all is a peach preserve we bought at the Loveless Cafe outside Nashville, Tennessee.
Once I had my sandwich smooshed together just right, I used both hands and leaned over the plate. I don’t like a hard poached egg, so some of that yummy yolk is going to leak out. When I get near the bottom of my sandwich I can sop up the spilled yolk with the muffin. Nothing gets wasted. I know watching me eat my special breakfast sandwich is not a pretty sight, but mmm-mm, I love it. (I keep plenty of bapkins handy.)
This is not an everyday breakfast, but it is just right for those times I wish I was on-the-road-again.
I’m linking this post in with other food posts over at Weekend Cooking, sponsore by Beth Fish Reads. Click the button below to go over there.