Easy & Quick Breakfast Sandwich
2015-08-17 13:46:14
Serves 4
I love a great breakfast sandwich. I don’t make them often but when I do it is well worth the extra effort. When cooking breakfast for my family of four, day in and day out, I sometimes get a little bored, that shouldn’t surprise you, since I am always changing things up a bit! On the weekend I really try to make an extra effort, and create something extra delicious for my family. My children love waffles and pancakes, but let’s face it they can get a little old, and quickly at that. I always have plenty of farm fresh eggs on hand, my office landlord and I exchange printing for fresh farm raised eggs delivered to my front door weekly. It is an awesome barter, and I love that they are usually picked fresh that same morning. If you have not tried farm fresh cage free eggs, I insist that you try them, they taste so much better, they are not bleached, which in my opinion removes their natural great flavor. I would love to hear your thoughts. If you have a great egg tip or would like to share your knowledge about fresh eggs, etc. please feel free to comment below.
Also, this is an awesome recipe and I recommend trying it, it is also quite versatile, you can substitute the whole grain muffins with a fresh butter croissant, that is my personal favorite and it is simply define. Or if you are a fan of sausage you can switch up the Canadian bacon for a nice breakfast sausage patty. The great thing about a breakfast sandwich is that you can change it up and make it your very own, by adding your personal favorites! For tips on poaching the perfect egg ever, see my tips below.
I hope you enjoy this recipe. I love hearing from you. Please follow me on Pinterest, Facebook and Twitter.
Bon Appétit,
Cecelia
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Cook Time
25 min
Ingredients
- Wholegrain English Muffins
- Canadian bacon
- 4 Poached Eggs
- 4 Sliced Sharp Cheddar Cheese
- Butter
- Salt & Pepper to taste
Instructions
- Slightly toast English muffins in toaster oven or under broiler, butter each muffin and set aside. In a frying pan over medium heat warm the Canadian bacon, it is already cooked so you just want to warm it, avoid over heating it will dry out the bacon. Once warmed put one slice of the bottom layer of each English muffin. Put one slice of sharp cheddar cheese over each bacon slice and put back into the oven until the cheese is melted. Top with poached egg and serve.
Notes
- TIPS for poaching the perfect eggs: I have a handy egg poacher, which is from William Sonoma. It basically is a steamer with four cups. If you love poached eggs I highly recommend investing in one of these handy kitchen tools. If you do not have one you can opt for frying your egg or poaching in a boiling bath with ½ teaspoon of sea salt. Bring water to a gentle boil add sea salt stir water with a large spoon and gently drop each egg into the center of swirling boiling water. Continue to cook each egg accordingly. Remove each egg with a slotted spoon and serve. For a runny yolk cook approximately 2 – 3 minutes, for a firmer cooked egg continue to cook for 4 - 5 minutes. (I do not use vinegar - because you really don't need it and it make the egg taste like vinegar, which is a big turn off!)
Cecelia's Good Stuff https://ceceliasgoodstuff.com/
Easy & Quick Breakfast Sandwich with a poached egg, Canadian bacon and a slice of sharp cheddar cheese.
Made with whole grain English Muffins, farm fresh poached eggs and a good quality of Canadian bacon a slice of sharp cheddar cheese, this breakfast sandwich goes a long way!
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