Ingredients:

  • 6 English Muffins, split
  • 4 tbsp unsalted butter, softened
  • 6 slices sharp cheddar cheese
  • 6 large eggs
  • 6 slices Canadian bacon
  • 1/2 tsp fine sea salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp neutral oil

Instructions:

  1. Toast the English muffin halves until golden brown and edges are crisp. Immediately spread a thin layer of softened butter on each half while they are steaming.
  2. Heat a skillet over medium-high heat. Add the Canadian bacon, searing for 2–3 minutes per side until the edges are caramelized. Remove and set aside.
  3. Wipe the skillet and add neutral oil. Place egg rings in the pan and heat for 30 seconds. Crack one egg into each ring, season with salt and pepper, and cook for 2 minutes until whites are set.
  4. Carefully lift the rings and flip the eggs. Cook for another 60 seconds for a medium-set yolk.
  5. While the egg is still in the pan during the final 30 seconds of cooking, place a slice of cheddar cheese on top of each egg.
  6. Assemble the sandwiches in this order: bottom muffin, Canadian bacon, cheesy egg, and top muffin. Press down gently to fuse the layers.