Bacon, Cheddar, and Egg–Topped English Muffins

4
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
2
Difficulty
Easy
Top each muffin half with a slice or two of tomato before adding the cheddar, bacon, and egg.

Ingredients

egg(s)

2 large

sunflower oil

1 tsp

uncooked Canadian bacon

2 slice(s), (1-ounce each)

whole-wheat English muffin(s)

1 item(s), split and toasted

low fat cheddar or colby cheese

1½ oz, 2 (3⁄4-ounce) slices

chives

tsp, snipped

Instructions

  1. Fill a medium skillet with 1 1⁄2 inches of water and bring to a boil. Reduce the heat so the water is barely simmering.
  2. Break each egg into a separate small cup. Slip the eggs, one at a time, into the water. Cook until the yolks just begin to set, about 2 minutes. With a slotted spoon, transfer the eggs to paper towels to drain.
  3. Wipe out the skillet. Heat the oil in the skillet over medium-high heat. Add the Canadian bacon and cook until heated through, about 1 1⁄2 minutes on each side.
  4. Place a muffin half on each of 2 plates and top each with a slice of cheddar. Top with 1 slice of bacon and 1 egg. Sprinkle with chives. Yields 1 topped muffin half per serving.

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