So maybe you haven’t heard, but Egg McMuffins are only 300 calories and highlighted in the “eat this, not that,” philosophy. Since Mike and I are exploring that a little bit more, he tuned into that real quick. Well, it still feels bad when you’re eating fast food, so I thought, I can make it myself at home. Sure enough, anyone can make these and truthfully it tastes even better and you can use higher quality ingredients, still at 300 calories each.
Homemade Egg McMuffin
Ingredients (no brainer really)
- 1 large egg
- 1 english muffin
- 1 piece of pre-cooked Canadian bacon (usually found in packs by the hot dogs)
- 1 slice of American cheese
- Salt and pepper to taste
- This is probably the most intimidating part, but it’s easy once you get the hang of it. There’s lots of ways to do this based on the equipment you have on hand. After a few attempts I’ve found that an egg cooker is the perfect device to mimic the true McDonalds taste of an Egg McMuffin. I bought have this one and I love it. If you have an egg cooker, use that to steam your egg following the instructions for that appliance.
- If you don’t, that’s okay. I’ve done it without one and it’s just as fine and delicious. Use this recipe by Simply Recipes. I personally don’t like the vinegar so I never use it.
- Finally, I like to use organic eggs. While it’s more expensive, I actually think it tastes a lot better. I always use eggs like that when I’m baking. Maybe I’m crazy, but it makes a difference.
- Super simple. Just heat up a skillet on medium heat, and toss in a slice. Cook each side for about two minutes. Canadian bacon is so lean and low in calories. It doesn’t leave behind a lot of grease and the likelihood of getting splattered and burned is so low.
- This is all up to you. If you want the true McDonalds experience, do nothing but open it up. If you want a little more crunch, which I like, toast it to your taste.
- I’m using whole wheat muffins in the picture above.
- At McDonalds they just throw on the whole slice. I like to take the slice and split it in half and put it on the top and bottom halves of the english muffin.
- Think outside the box on the kind of cheese you want to use. We usually have White American cheese from our local deli on hand for sandwiches. I plan on switching over to that when we get some more.
- Once your egg is poached to your liking, put it all together. Add some salt and pepper to the egg. And that’s it. If you’re going to travel with this, wrap them up in aluminum foil. We’ve been doing that each morning this past week and taking them to work. It travels well.