I am in love with McDonald’s. I just can’t get enough of it. I watched “Super Size Me” while eating a BigMac meal with iced tea, extra pickles on the burger, and 10 chicken McNuggets on the side. While I don’t eat McDonald’s for every meal every day, I definitely eat it more than I should.
My favourite sandwich from McDonald’s is the Sausage Egg McMuffin. It’s a salty, greasy breakfast sandwich straight from a dieter’s hell. I’ve tried to duplicate them at home, but to no avail. I’m not sure what it is, but the sausage patties from the grocery store just don’t taste the same, effectively ruining my homemade efforts. I’ve since realized that the Bacon Egg McMuffin is easier to make.
It’s a super heavy breakfast that makes me want to nap. I usually forgo my usual glass of milk and drink juice or coffee to help cut through the grease. Otherwise, it’s snoozeville for me.
Anyway, this is DEFINITELY not Diet-friendly. I only make this as a treat to myself on the weekends, but this morning, I felt I deserved a reward for waking up at 8:00 AM on a Monday without my alarm.
Homemade Bacon Egg McMuffin
1-2 strips of bacon, cooked
1 tsp fat (bacon fat, butter, or vegetable oil)
1 slice of cheese
1 English muffin, split in two
Margarine, for spreading
First, heat up a small non-stick pan with fat. Make sure the pan is warm when you add the egg, and then turn up the heat to medium-high.
Cook until the whites are half-cooked (for a runny yolk) or 90% cooked (for a hard yolk). Flip over and add cheese. For a runny yolk, turn off the heat and let the egg cook in the residual heat. For a firm yolk, turn down the heat to medium-low and cook until the toast pops.
After adding the cheese to the egg, toast the English muffin. When it’s done, spread both slices with margarine.
Assemble the bacon on the bottom slice (denser and has smaller holes), and top with the fried egg. Place the top slice on the sandwich, squeeze happily, and enjoy!