WEEKDAYS 1e|12c|p

Egg Sandwich

Michael Symon
Servings: 4
1 to 30 min
Part 1 of 2

Forget fried or scrambled -- baked eggs yield the ideal consistency -- and size -- for a breakfast sandwich.

  • Ingredients
  • step-by-step directions
Egg Sandwich
  • 4 large or extra large Eggs
  • Nonstick Cooking Spray
  • Salt
  • 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.
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