Bacon, Cheddar, and Egg–Topped English Muffins
- Total Time
Top each muffin half with a slice or two of tomato before adding the cheddar, bacon, and egg.
sunflower oil1 tsp
uncooked Canadian bacon2 slice(s), (1-ounce each)
whole-wheat English muffin(s)1 item(s), split and toasted
low fat cheddar or colby cheese1 ½ oz, 2 (3⁄4-ounce) slices
chives⅛ tsp, snipped
- 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.
- 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.
- 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.
- 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.