This is one of my favorite quick-fixes for the most important meal of the day. I started making my own version of an Egg McMuffin a while back and it’s been my go-to breakfast ever since. I like that I can control the ingredients (and the calories) and the whole thing is ready in 10 minutes. I usually serve with a side of fresh berries sprinkled with a pinch of brown sugar and always with a hot cup of coffee. You could definitely jazz up this recipe with something like pancetta or prociutto, fresh herbs including basil and chives or a dash of tabasco. However, as I mentioned before here, I’m all about starting with a basic recipe and working up from there. Here is a breakdown of my Egg McMuffin breakfast.
Bake two slices of bacon in the oven on a foil-covered sheet pan for 8-10 minutes.
While the bacon is cooking, pop a whole wheat English muffin in the toaster until golden brown.
Fry two eggs over medium heat until whites are cooked and yolks are slightly runny (about 5 minutes)
*hint: Add a splash of water to the pan after cooking the eggs for a few minutes and cover…. the steam will help cook the eggs more evenly.
Before the eggs finish cooking, remove your English muffin and spread with low fat cream cheese
*hint: You control the portions here and you really don’t need to go overboard… also, always go for low fat as opposed to fat free. If cheese is fat free it’s nothing but chemicals!
Add the bacon
And the eggs… one on each side of the muffin.
Serve open-faced and sprinkle with salt and pepper.
Another quick tip: To take this breakfast on the go, use a hard boiled egg and slice in half. Put one half on each side and sprinkle with salt and pepper. I have also been known to replace the bacon with deli meat like ham or even turkey.