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Breakfast Sandwich

Doing the drive through better. There is a reason every drive through has an egg & English muffin breakfast sandwich, they work. Easy, cheap, portable. But how do they get that egg in that nice perfectly fitted round shape? Here’s how I do it, and you can too.

Get a bit of bag-o-bacon cooking in a small cast iron.
Wipe some oil or bacon fat around a small ramekin – this one just happens to be the exact size of an English muffin. Add a splash of milk and whisk.
Have an English muffin ready for the toaster. Creamy eggs and crispy muffin!
A couple slices of co-jack cheese cut into small cubes.
Microwave and rest at 30 second intervals for about 1 1/2 to 2 minutes until the egg is nearly set. It will still be a bit giggly. Let rest another 30 seconds to carry over cook.
Lightly butter the toasted English muffin.
Gently run a knife around the edges of the egg and loosen from the ramekin. Top one half of the English muffin with the egg disk, then the bacon.
A perfect fit. Add whatever seasoning or accoutrement you like. Salt, pepper, herbs, parsley, mayo, hot sauce, salsa.
Bit of fruit completes breakfast.

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.

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