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Bacon-Egg English Muffin
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.
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.
© Taste of Home 2011