Classic Toasted English Muffin with Egg and Crispy Canadian Bacon

1. Toast the English Muffin

Spread about 1 teaspoon of softened butter on each half of the English muffin. Place the muffin halves, buttered side down, in a 10-inch nonstick or cast iron skillet over medium heat. Swirl and press the muffin halves gently to ensure even contact with the skillet. Cook for about 5 minutes, or until you see a well-browned surface.

2. Cook the Canadian Bacon

In the same skillet, melt the remaining 1 teaspoon of butter and cook the slice of Canadian bacon for about 1.5 minutes, flipping halfway through to ensure it crisps up nicely on both sides. Once done, transfer the bacon to the lower half of the toasted muffin.

3. Cook the Egg

Place a Mason jar lid (with the center removed) in the skillet and lightly spray it with nonstick cooking spray. Crack the large egg into the lid, season with a pinch of kosher salt and freshly ground black pepper, and pour about 3/4 cup of water into the skillet. Cover the skillet immediately to trap the steam; this method helps cook the egg evenly, resulting in a perfectly set, opaque egg. This should take about 2 minutes.

4. Assemble the Sandwich

Carefully transfer the cooked egg from the Mason jar lid onto the Canadian bacon using a thin spatula. Place a slice of your chosen cheese on top of the egg, and then cover with the top half of the toasted muffin.

5. Warm the Sandwich

To finish, wrap the assembled sandwich in a piece of aluminum foil and return it to the skillet. Warm the sandwich for about 2 minutes, flipping occasionally to ensure even heating.

6. Serve

Serve your Classic Toasted English Muffin with Egg and Crispy Canadian Bacon immediately, enjoying each warm, melty bite.