Name: Homemade Egg Muffin Sandwiches
Prep time: 5 min
Cook time: 4 min
Total time: 10 min
Yield: 1 sandwich
Ingredients: Cooking spray or a little softened butter, for the ramekin; 1 large egg; Salt and black pepper, to taste; 1 English muffin, split; Mayonnaise, to taste (or butter); 2 thin slices deli ham (or Canadian bacon); 1 slice cheese, or about 2 tablespoons (15 g) shredded cheese, such as cheddar or American

This breakfast sandwich from the KitchenSimplicity archive copies the classic drive-thru format at home: a toasted English muffin, a neat round egg, a couple of slices of ham and cheese softening over the top. The trick is cooking the egg in a greased ramekin or straight-sided mug in the microwave, which shapes it to fit the muffin perfectly and takes about a minute.

Because there is no stovetop involved, it is a good first recipe for older kids who want to make breakfast for a parent, for Father’s Day or a weekend treat. It also works as a fast breakfast-for-dinner. Make one at a time, or set up several ramekins and toast a whole package of muffins for a crowd.

Tips

Always break the yolk before microwaving; an unbroken yolk can build up steam and burst. Avoid whisking hard, though, or the egg will puff up and lose its neat round shape.
No microwave? Cook the egg in a greased nonstick skillet over medium-low heat inside a metal egg ring or a greased canning-jar band, add a tablespoon of water to the pan, and cover until the egg is set, 3 to 4 minutes.
Swap the ham for cooked sausage patties or bacon, or add a slice of tomato or a handful of spinach.
To make ahead, wrap cooled sandwiches individually and refrigerate for up to 3 days; reheat, unwrapped and covered with a paper towel, in the microwave for 45 to 60 seconds, until hot.

Homemade Egg Muffin Sandwiches

Prep

5 min

Cook

4 min

Total

10 min

Yield

1 sandwich

Ingredients

Cooking spray or a little softened butter, for the ramekin
1 large egg
Salt and black pepper, to taste
1 English muffin, split
Mayonnaise, to taste (or butter)
2 thin slices deli ham (or Canadian bacon)
1 slice cheese, or about 2 tablespoons (15 g) shredded cheese, such as cheddar or American

Steps

Toast the English muffin halves in a toaster or under the broiler until golden.
Coat the inside of a flat-bottomed microwave-safe ramekin or mug, about 3 1/2 to 4 inches wide, with cooking spray or butter.
Crack the egg into the ramekin, season with salt and pepper, and stir it gently with a fork just until the yolk is broken and streaked through the white. A few strokes is enough.
Microwave on high for about 1 minute, until the egg is completely set with no wet spots. Microwaves vary, so if it still looks glossy, continue in 10-second bursts.
Spread the cut sides of the muffin with mayonnaise. Lay the ham on the bottom half.
Run a butter knife around the egg to loosen it, tip it out onto the ham, and top with the cheese. Close the sandwich and let it stand for about 1 minute so the heat of the egg melts the cheese, then serve.