Chef Mommy Homemade Egg McMuffin
Open the English muffins, top them with butter, and heat them on a skillet or grill until it's toasted and the edges are golden brown. In the same skillet, cook the bacon until golden and crispy. Reserve. Use an egg mold or other metal round mold to cook the eggs.
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Add a small amount of water to an 8″ skillet. Use a bigger skillet if cooking more eggs. Grease the skillet with oil or butter before adding the water. Add a little salt to the water. Bring the water to a light boil. Crack an egg into a cup and then gently slide the egg into the skillet.
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Instructions How To Make An Egg McMuffin Using The Microwave: Put the English muffin in a toaster. Crack the egg into a microwave-safe cup and whisk with a fork. Cover tightly with plastic wrap and microwave on High for 50 seconds. Put the cheese slice on the English muffin. Slide the cooked egg patty out of a cup on top of cheese.
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Preheat oven to 350 degrees. Coat a jumbo muffin tin with cooking spray and crack one egg in each well. Lightly whisk each egg with a fork. Season with salt and pepper. ransfer the muffin tin to the oven and bake for 8-10 minutes or until the egg is firm. Remove from the oven and allow to cool.
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Spray a microwave safe mug with cooking spray. Place one egg in the cup. Cover. Microwave on high for 40 seconds. (More or less depending on your microwave.) 2. Toast your muffin. Spread on your desired amount of butter. Place egg on one side, ham and cheese on the other.
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Step 3: Cook the egg. Nancy Mock for Taste of Home. Lightly grease the inside of the egg ring with vegetable shortening or oil, then set the egg ring on your nonstick skillet. Let the skillet and ring get good and hot over medium heat. Crack the egg into the egg ring and use a fork or the tip of a knife to pierce the yolk.
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How to make a quick and easy homemade Egg McMuffin with little mess and clean up by only using the microwave oven.
How to make an easy Egg McMuffin using only the microwave YouTube
Wipe out the skillet with a paper towel. Coat 4 metal (2 3/4 to 3 1/2-inch) round cutters or canning rings (regular or wide-mouth) generously with cooking spray. Melt the remaining piece of unsalted butter in the skillet and over low heat until bubbling. Place the rings in the pan (upside down if using canning rings).
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Pop in the microwave for 20 seconds to melt the cheese and make sure your Egg McMuffin is nice and toasty. (Picture: Crouton Crackerjacks/Youtube) Done.
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Crack your egg in the container and lightly scramble. Add a little bit of pepper. Modify your microwave to a lower level; I put mine at .7. (see note below) Then, cook your egg for 45 seconds. If it needs to be cooked longer, add time in 10 second increments. As soon as the egg is done, I place the egg on the muffin and add a little bit of.
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Bake until lightly browned, about 15 minutes. Meanwhile, spray a muffin pan with nonstick cooking spray. Break an egg into each of the cups of the muffin pan. Add to the oven the last 10 minutes of cooking time for the bacon. Cook until the yolk has set, about 10 minutes.
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Cut the English muffin in half, butter each side, and toast. You can toast in the toaster, on a griddle, or in the oven at 300 degrees F. for a few minutes. In a skillet, cook the egg to the desired hardness. In the same skillet, heat up the Canadian bacon or ham over medium heat until warm.
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Place butter in a coffee cup and melt in the microwave. Swish the liquid butter around the cup a little. Now, crack the egg into the coffee cup; cover with a paper towel, and microwave for about 45-60 seconds. Meanwhile, toast and butter your English muffin. After the egg is cooked, heat the English muffin with cheese and Canadian bacon on each.
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Flip the sandwich over and microwave on high power until fully warm. That could take 30 seconds or so. How to reheat for best results: For best results you would let the sandwich thaw in the fridge overnight. Remove the sandwich from the paper, wrap in a paper towel and microwave for about 1-1.5 minutes.
5minute homemade egg McMuffin with an easy microwave egginramekin
Put the ramekin in the microwave and microwave on high for 40-50 seconds. Start with 40 and see if your egg is cooked and not too jiggly. Add another 5 seconds at a time if you need it cooked a bit more. (Mine is perfect at 45 seconds.) Remove the cooked egg from microwave and top with the cheese to help it melt.
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Crack an egg into a small, microwave-safe bowl and pierce the yolk with a fork. This will help prevent the egg from exploding in the microwave. Cover the bowl with a microwave-safe plate and cook the egg on high for 45-60 seconds. The cooking time may vary depending on the wattage of your microwave, so keep an eye on the egg to avoid overcooking.
