Bacon-Egg English Muffin Recipe

Bacon-Egg English Muffin Recipe
Bacon-Egg English Muffin Recipe photo by Taste of Home
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Bacon-Egg English Muffin Recipe

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Publisher Photo
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.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 2 eggs
  • 1 tablespoon cream cheese, softened
  • 1 English muffins, split and toasted
  • 2 slices process American cheese
  • 2 slices Canadian bacon

Directions

In a skillet, saucepan or omelet pan with high sides, bring 2-3 in. water to a boil. Reduce heat; simmer gently. Break cold eggs, one at a time, into a custard cup or saucer. Holding the dish close to the surface of the water, slip eggs, one at a time, into the water. Cook, uncovered, until whites are completely set and yolks begin to thicken, about 3 minutes.
Meanwhile, spread cream cheese over muffin halves. top with cheese slices. In a small skillet, cook Canadian bacon until heated through; place over cheese. Using a slotted spoon, place eggs over bacon. Yield: 1-2 servings.
Originally published as Bacon-Egg English Muffin in Taste of Home August/September 2004, p12

Nutritional Facts

1 each: 273 calories, 15g fat (7g saturated fat), 247mg cholesterol, 828mg sodium, 16g carbohydrate (3g sugars, 1g fiber), 19g protein.

  • 2 eggs
  • 1 tablespoon cream cheese, softened
  • 1 English muffins, split and toasted
  • 2 slices process American cheese
  • 2 slices Canadian bacon
  1. In a skillet, saucepan or omelet pan with high sides, bring 2-3 in. water to a boil. Reduce heat; simmer gently. Break cold eggs, one at a time, into a custard cup or saucer. Holding the dish close to the surface of the water, slip eggs, one at a time, into the water. Cook, uncovered, until whites are completely set and yolks begin to thicken, about 3 minutes.
  2. Meanwhile, spread cream cheese over muffin halves. top with cheese slices. In a small skillet, cook Canadian bacon until heated through; place over cheese. Using a slotted spoon, place eggs over bacon. Yield: 1-2 servings.
Originally published as Bacon-Egg English Muffin in Taste of Home August/September 2004, p12

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