Photos taken by the author.
There’s something innately appealing about the handheld breakfast sandwich. I’m talking about a homemade Egg McMuffin. Made right, it’s savory and filling, cozy and comforting, convenient and portable. Take it on a road trip, or scarf it down on the way to school or work. McDonald’s market share might be slipping lately as Americans queue up for healthier fast food like Chipotle, but the fast food giant deserves credit for introducing a 300-calorie, four-ingredient notion that’s pretty delicious when you make it at home.
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Assemble your own with a good quality English muffin, a country egg from a Red Stick Farmers Vendor, a slice of white cheddar cheese and some lean ham or Canadian bacon.
The one thing I insist on in a sandwich like this is an egg whose yolk remains semi-soft. So I poach mine for about five minutes or less. It’s neat enough to eat on the run, but soft enough to let the yolk’s richness shine through (see below).
