Copycat Our take on the McDonald's Egg McMuffin
Copycat Egg McMuffin
Our take on the Egg McMuffin: a round steamed egg, Canadian bacon and melty American cheese in a buttered, toasted English muffin. Faster than the drive-thru.
- Prep
- 3 min
- Cook
- 9 min
- Serves
- 2
- Per serve
- 380 kcal
Ingredients
Method
Split the muffins and toast them in the toaster until golden and crisp at the edges.
Meanwhile heat a large nonstick skillet over medium heat. Add the bacon and cook until lightly browned on both sides, then move it to a plate.
Grease two egg rings (or two clean wide jar lids with the inserts removed) and sit them in the pan. Crack an egg into each, pop the yolk with a fork and season.
Pour the water into the pan outside the rings, cover with a lid and steam until the whites are set and the yolks are just firm.
Butter the muffins. Put a cheese slice on each base, then the hot egg (run a knife around the ring to release it), the bacon and the muffin top.
Wrap each one in parchment paper and leave for a minute so the cheese melts and the muffin softens slightly, like the original.
Tips
- Steaming the egg in a ring with a splash of water and a lid is what gives the neat round shape and tender texture of the original.
- No egg rings? Cook the egg in a greased microwave-safe mug or ramekin for 50 to 60 seconds, until set.
- Wrapped in foil, these keep warm for 15 minutes, so they travel well for breakfast on the run.
Flash Recipe is not affiliated with, endorsed by or sponsored by any of the restaurants or brands mentioned. Their names are used only to describe the dishes that inspired our home versions, which are our own recipes.
