Homemade Egg McMuffin with a Steamed Egg
A better-than-the-drive-thru breakfast sandwich: a tall, fluffy egg steamed in a ring mold, a sausage patty and melty cheese on a toasted English muffin.
Servings 2 sandwiches
Calories 555kcal
Ingredients
- 2 English muffins split; Peter uses homemade sourdough English muffins
- 1 Tbsp butter plus a little for the ring mold
- 2 breakfast sausage patties Peter uses chicken or turkey sausage
- 4 large eggs
- 1/4 cup shredded cheddar
- 2 slices American cheese
- 2 Tbsp water for steaming
- kosher salt and black pepper to taste
Instructions
- Cook the sausage patties in a skillet over medium heat until browned and cooked through, about 3 to 4 minutes per side. Keep warm.
- Butter the cut sides of the English muffins and toast them in the skillet or a toaster until golden.
- Set a buttered 3 1/2- to 4-inch ring mold in a nonstick skillet over medium-low heat. Whisk 2 eggs with a pinch of salt and pepper and half the shredded cheddar, and pour into the ring.
- Add 1 tablespoon of water to the pan outside the ring and cover right away. Steam 4 to 5 minutes, until the egg is puffed and just set in the center.
- Run a thin knife around the inside of the ring and lift it off. Repeat with the remaining eggs and cheddar.
- Build each sandwich: bottom muffin, a slice of American cheese, a sausage patty, the steamed egg and the top muffin. Serve right away.
Notes
No ring mold? A wide-mouth canning jar ring works in a pinch.
Nutrition is an estimate per sandwich.
Nutrition is an estimate per sandwich.
Nutrition
Calories: 555kcal | Carbohydrates: 27g | Protein: 34g | Fat: 33g