I have been so out of it that I totally forgot last night was Cinco de Mayo. I usually plan for weeks ahead of time what we are going to have but this one just crept up on me. I did marinate some steak for tortillas but that didn’t quite make it. So, breakfast sandwiches it is!
Verdict: We bought some Canadian Bacon so that these would be similar (only better!) version of the fast food breakfast sandwiches. If I order the breakfast sandwiches I order them well toasted but not burnt because they are usually just warmed English Muffins and I really don’t care for them raw. We toasted these and buttered the English muffins before we added all the rest of the sandwich ingredients to make them crispy and flavorful.
YUM! Our eggs overflowed the muffin but we didn’t care. The kids each ate two sandwiches and some fruit salad for dinner. A perfectly simple dinner.
- 8 English Muffins, split
- butter, for muffins and cooking eggs
- 8 large eggs
- sharp cheddar cheese
- 8 slices Canadian Bacon
- Toast English Muffins. Butter once done and place in oven to keep warm at 170 degrees.
- Melt butter in a medium skillet over medium heat. Once butter has melted add eggs and fry to preferred doneness.
- In a second skillet warm Canadian bacon.
- Once eggs are done and Canadian bacon is warm assemble the sandwiches with eggs, bacon, cheese, and English Muffins.
- Serve warm.