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Bacon-Egg English Muffin Recipe

Photo by: Taste of Home

Terry Kuehn of Waunakee, Wisconsin stacks cheese, Canadian bacon and poached eggs on an English muffin to make this appealing eye-opener. Perfect for one, this delicious open-face sandwich is special enough for guests, too.

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2 Servings
Prep/Total Time: 15 min.

Ingredients

1 tablespoon white vinegar
2 eggs
1 tablespoon cream cheese, softened
1 English muffin, split and toasted
2 slices process American cheese
2 slices Canadian bacon

Directions

Place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip egg into water. Cook, uncovered, until whites are completely set, about 4 minutes.
Meanwhile, spread cream cheese over muffin halves. Top with cheese slices and Canadian bacon. Using a slotted spoon, lift eggs out of water and place over bacon. Yield: 2 servings.

Bacon-Egg English Muffin published in Taste of Home August/September 2004, p12

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