Breakfast Sandwich

Breakfast on Sunday, made for you by someone you love.  Heaven.  This breakfast sandwich is everything you want it to be: salty from the Canadian bacon, crunchy from the toasted English muffin, and unctuous and sexy from the runny yolk of the fried egg.   Pair it with anything you have in the refrigerator or pantry--sauteed mushrooms, roasted potatoes, fresh fruit, sliced tomatoes, a bottle of prosecco, some bloody mary’s…the possibilities are endless.  All I can do is show you how to make it—what happens from there is up to you :)

To make 1 sandwich:

1 English Muffin

2 pieces Canadian bacon

1 egg

Your favorite cheese ( I like deli American or swiss...or both!)

Salt/pepper

Butter

Hot sauce (I like Crystal)

First, fry your Canadian bacon in a pan.  It’s likely already cooked, so you only need to brown it.  Set aside. 

Toast your English Muffin, set aside.

Melt 1 tablespoon butter in the same pan you used for the bacon.  Fry egg.  Add salt and pepper to egg while it cooks.  I like my yolk runny (like sunny side up), but my daughter likes her yolk hard.  They’re both good.  Set egg aside.

Place Canadian bacon on bottom half of muffin, add egg.  Add a few drops of hot sauce on top of egg. Place 1 piece of cheese on top and melt for a few seconds in the microwave.  Top with other half of English Muffin.