My Version of a Breakfast Sandwich

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)
  • Cheese
  • 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.

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18 Responses to My Version of a Breakfast Sandwich

  1. We can buy Canadian bacon here but we’ve yet to find any that we think is good. I’m sure Carl would want to come eat with you!

  2. Beth F says:

    We can get good Canadian bacon here too. This sounds like something fun to make on holiday morning — get everyone to help assembly-line style.

  3. candice says:

    Great food report from home! I thought that I remembered you liking jam on your egg-muffin combo, it looks delicious. And now, I really want some peach jam…yummy. Have you tried black forest ham? I love it on a breakfast sandwich, it has a rich, smoky quality that is very tasty! I love your honest & humorous writing!

  4. I love to make egg sandwiches for my family for breakfast, but I’ve never used preserves. You’ve given me a great idea.

  5. diane says:

    My husband loves these as well. I prefer an English Muffin with 1/2 peanut butter and 1/2 butter/jelly:)

  6. Yum! Your cheese choice makes this sound like a gourmet version. You might check the Farmers Market for Canadian Bacon — some of the hog farmers around here have it for sale.

  7. JoAnn says:

    I love Egg McMuffins, but couldn’t tell you the last time time I had a real one. Canadian bacon is (thankfully) readily available here… and I often use a scrambled egg in my homemade version.

  8. Teresa says:

    Egg McMuffins are also a secret treat I indulge in when traveling and sometimes when I need a boost at home. Haven’t tried making them at home yet.

  9. I love your addition of the peach preserves and pepper jack cheese. I wonder how hot pepper jelly would taste on this? I eat that, instead of mayo, on my BLTs.

  10. These are one of our favorite breakfasts as well. Usually homemade, but yes, occasionally when traveling, we hit up McD’s. I love your version and will probably crave it until I give it a try!

  11. With a breakfast like that you’re ready to tackle the day!

  12. Staci says:

    Oh yummy! Now I want one!!! My weakness is their Bacon, Egg, and Cheese biscuits! I had one yesterday! 😀

  13. Christine says:

    My eldest daughter fell in love with Egg McMuffin sandwiches at the age of 5–thanks to my husband who bought her her first one. She used to ask for one EVERYDAY before morning swim lessons that summer, which was convenient since we passed a McDonald’s on the way to the pool. By the third drive-thru run, though, I knew I had to start making them at home. SO much healthier, more cost effective and more delicious! I even bought these little round things with a handle that you put in the pan to cook the egg so it fries up perfectly round for the English muffin. I still make them for her once in a while. She’s now 17! Thanks for stirring up some sweet memories!! 🙂

  14. Heather says:

    I semi scramble the eggs in the pan, but let them finish cooking unstirred so they will be more like a patty. Then I brown up some sausage patties. no cheese. and a large dollop of tamarind sauce ( from an east indian food store). super tasty and no lactose.

  15. Alana says:

    This is a good idea for each and every persons. I like to read more post in your blog so keep on posting cheers!

  16. Just finished a good lunch and now I’m hungry again! Great idea.

  17. Audra says:

    A yummy sandwich poached with eggs. It will be good and healthy breakfast.

  18. Liana says:

    Its so nice… Now I feel very hungry too…)

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