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After a trip to Costco on Saturday, I came home with a 4-pack of English muffins — that’s 24 rounds of nook and cranny goodness. It’s Labor Day weekend, so my original plan was just to have burgers using English muffins as the bun, but then I was inspired…why not make a nice Egg McMuffin that’s worth the guilt of eating eggs + cheese + ham. On the back of the box, Thomas’ calls it the Sir Thomas, made with cheddar and Canadian bacon.
Yeah, you can hardly call it a recipe, but my version includes sliced maple ham from the deli (the Virginia ham tasted too much like those Danola slices from my childhood), a slice of cheddar cheese, an egg cooked somewhere just north of over medium along with a nice fat slice of end-of-summer Shady Lady tomato. Damn if it doesn’t just put the ol’ Egg McMuffin to shame in terms of quality and taste And it’s a holiday weekend, so that was brunch on Saturday and breakfast again today. After the burgers on Saturday and other noshing, we’ve burned through 7 muffins — 17 to go.
Egg, Ham and Cheese on an English Muffin
(adapted from the Sir Thomas & the Egg McMuffin)
3 thin slices of maple ham
1 slice sharp cheddar cheese
1 egg, cooked over medium
1 slice tomato, preferably from the farmers market
1 English muffin, toasted
Canola oil spray
Spray a 10″ non stick pan with canola oil spray. Heat the pan over medium heat. Cook egg until over medium. Add ham to pan to cook out some of the water weight. Add the slice of cheese over the ham to begin melting.
Layer the egg on the bottom half of the English muffin and top with ham. Add tomato slice and top w/ top half of the muffin. Voila!
