Forget fried or scrambled -- baked eggs yield the ideal consistency -- and size -- for a breakfast sandwich.
- 4 large or extra large Eggs
- Nonstick Cooking Spray
- freshly ground Black Pepper
- thinly sliced Ham or Canadian Bacon
- Vegetable or Olive Oil
- 4 English Muffins (split)
- 4 slices American or Cheddar Cheese
- your favorite Hot Sauce
- Preheat your oven to 350 degrees. Preheat griddle over medium-high heat.
- Spray 4 ramekins with cooking spray and place them on a baking sheet. Crack one egg each in to each ramekin then pierce the yolk with a fork a few times. Season with salt and freshly ground black pepper then place in the oven for 15 to 20 minutes. This cooking time will give you a well done egg.
- While the eggs are cooking, toast your English muffins until golden brown. After they are toasted, place the cheese on the top half and set aside.
- While all of this is cooking, drizzle a few tablespoons of oil on griddle and fry the pieces of ham or Canadian bacon until crisp.
- When the eggs are ready, remove them from the ramekin with an offset spatula on to the bottom half of the English muffin. Top with a piece of ham or canadian bacon, add some of your favorite hot sauce and top with the other half of the English muffin.