Michael Symon's Egg Sandwich
Breakfast Egg and Cheese
Egg Sandwich Recipe: 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
Michael's Egg MikeMuffins - 1
Preheat your oven to 350 degrees. Preheat griddle over medium-high heat.
Nonstick Cooking Spray
4 large or extra large Eggs
freshly ground Black Pepper
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.
4 English Muffins (split)
4 slices American or Cheddar Cheese
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.
Vegetable or Olive Oil
thinly sliced Ham or Canadian Bacon
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.
your favorite Hot Sauce
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.
1. Cook the eggs in a ramekin to ensure they fit perfectly on the English muffin.
2. Coat a ramekin in oil or cooking spray to ensure the egg comes out easily.