Sure, I could drive to McDonald’s and get a delicious Egg McMuffin any day of the week for $2, so why try to recreate this fast food classic at home? Because I can make mine in my pajamas! (or lack of, as the case may be)
You may remember my discovery of Jimmy Dean’s D’Lights….microwavable breakfast sandwiches with turkey sausage, egg white and cheese. They are a quick, tasty and low calorie alternative to McDonald’s sausage McMuffin with egg. But it was LC’s Mom that introduced me to the homemade Egg McMuffin.
She had experimented with cooking the eggs individually in coffee mugs, then topped them with turkey ham and cheddar, sandwiched between two toasted English muffins halves. Initially there were issues with the egg squishing out, but eventually, she perfected her method.
As with any microwavable food, cooking times vary. So I checked online and found several variations on how to cook eggs in the microwave. One gave a longer cooking time, but at 50% power, so I thought I’d give it a try.
My first attempt looked good, but the egg yolks were very runny and the cheese had melted too much, both oozing out of the sandwich onto our hands and dripping on the floor….messy! On the second go round I adjusted the cooking time, but still had the dripping cheese issue.
The third time was the charm! Here’s how I did it:
1 Omega 3 egg
1 English muffin, split (any variety)
1 Slice Canadian bacon or ham
1 Slice light cheddar cheese
Spray the inside of a coffee mug or microwave safe cup with cooking spray. Break the egg and cover top of cup with damp paper towel. Cook at 50% power for 1 1/2-2 minutes, checking the yolk for doneness (I like mine semi-soft).
Toast the muffin halves, butter lightly, then melt the cheese on both sides. Nuke the Canadian bacon until warm. Flip the cup onto a muffin half and season the egg with salt and pepper. Top with meat and second muffin half. This method keeps everything in place.
It’s not rocket science, just microwave science. Tasty!