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Mcdonald's Egg Mcmuffin Recipe

This recipe replicates the classic McDonald's Egg McMuffin. It involves cooking egg substitute in a ring for shape, warming Canadian bacon, toasting an English muffin, and melting a slice of fat-free American cheese. Assembly yields a quick, satisfying breakfast sandwich.
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Total Time 10 minutes
Servings: 4 people
Course: Breakfast
Cuisine: british
Calories: 348.2
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 english muffin
  • 1/4 cup egg substitute
  • salt
  • 1 slice canadian bacon
  • 1 slice fat-free american cheese

Equipment

  • 1 Non-stick Skillet For cooking egg and bacon.
  • 1 Egg Ring Essential for the classic McMuffin egg shape.
  • 1 Toaster For perfectly toasted English muffins.
  • 1 Spatula For flipping and handling ingredients.
  • 1 Small Mixing Bowl For the egg substitute.

Method
 

  1. Split the English muffin and toast until golden brown.
  2. While the muffin toasts, heat a non-stick skillet over medium-low heat. Lightly grease an egg ring and place it in the skillet.
  3. Pour a quarter cup of egg substitute into the egg ring. Season lightly with salt.
  4. Cook the egg for 2-3 minutes, until set. For a steam-cooked top, add a tablespoon of water to the pan outside the ring and cover briefly.
  5. Remove the egg ring and carefully flip the egg to cook briefly on the other side, if desired, or until fully cooked.
  6. In the same skillet (or a separate one), gently warm the slice of Canadian bacon for about 1 minute per side.
  7. Immediately place the warmed Canadian bacon on the bottom half of the toasted muffin.
  8. Top the bacon with the cooked egg patty, then place the slice of fat-free American cheese directly on the hot egg.
  9. Place the top half of the toasted muffin to complete the sandwich. The residual heat will help melt the cheese.
  10. Serve immediately for a quick and satisfying breakfast.

Notes

For an authentic McMuffin egg, a metal egg ring is indispensable; cook the egg substitute on medium-low heat, adding a splash of water and covering the pan briefly to steam the top to perfection. Toast the English muffin until golden brown, ensuring a crisp exterior. Gently warm the Canadian bacon, being careful not to dry it out. The cheese slice should be placed immediately on the hot egg and bacon assembly to melt beautifully before sandwiching. For an extra touch of flavor, consider a light seasoning of black pepper on the egg substitute and a thin smear of butter or margarine on the toasted muffin halves.