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Bacon-Egg English Muffin

 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 ServingsPrep/Total Time: 15 min.


  • 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


  • 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.