Egg Mcmuffin Ingredients Food

MCDONALD'S EGG MCMUFFIN

Steps:

• Split the English muffin and toast it or grill the faces until brown in a hot pan set over medium heat.
• Keep the pan hot.
• Find a shallow can - such as an 8-ounce sliced pineapple can - that has the same diameter as the English muffin.
• Cut off both ends of the can and thoroughly clean it.
• Spray a coating of nonstick spray on the inside of the can, and place it into the hot pan so that it heats up.
• When the can is hot, spray more nonstick spray over the surface of the pan, and pour the egg substitute into the can.
• Salt the egg.
• Place the slice of Canadian bacon into the same pan to heat up while the egg cooks.
• When the egg seems to be firming upon top, use a knife to scrape around the edge of the can to help release the egg.
• Carefully pull the can off the egg, then flip the egg over and cook it for an additional minute or so.
• Build the sandwich by first placing the slice of American cheese on the bottom half of the English muffin.
• Place the egg on top of the cheese.
• Stack the Canadian bacon on the egg.
• Top the sandwich off with the top half of the English muffin.
• Microwave the sandwich for 10 to 15 seconds until warm, and serve immediately.

EASY EGG MUFFINS

Steps:

• Heat the oven to 200C/180C fan/gas 4. Brush half the oil in an 8-hole muffin tin. Heat the remaining oil in a frying pan and add the broccoli, pepper and spring onions. Fry for 5 mins. Set aside to cool.
• Whisk the eggs with the milk, smoked paprika and half the cheese in a bowl. Add the cooked veg. Pour the egg mixture into the muffin holes and top each with the remaining cheese and a few chives, if you like. Bake for 15-17 mins or until golden brown and cooked through.

OPEN-FACED EGG MCMUFFIN

Steps:

• Split the english muffin with a fork, and toast it. When it's toasted, set open-faced on a plate, and put one slice of deli ham on each English muffin side.
• Heat a small nonstick pan on medium-high heat, and break both eggs into it, being careful not to break the yolk.
• When the white is firm enough, "separate" the egg whites from each other (because they've probably cooked their whites together) with a silicone spatula, and flip each egg over. Try to make them about the size of the english muffin, if you can.
• While the eggs are cooking, divide your slice of cheese in half, and arrange half a piece on each piece of ham. You might need to arrange it more to make it fit (the egg will melt the cheese).
• When the egg yolks are done to your liking, take the eggs and put one on each side.
• Tip: I eat these by holding the English muffin with my hand shaped like a "C" around the base and sometimes I have to hold the egg on when I bite into it with my index finger, so I recommend cooking the yolks all the way, unless you want juicy yolk all over the place!