This sandwich is a knock-off of one that is really popular at the Park City Grill where I used to work during the summers. It was mine and Liz’s favorite, served with a yummy side of crispy hash browns! Now it’s Jeff’s favorite and “so much better than a McDonald’s egg mcmuffin!”
Sourdough English Muffin
Crack egg into a hot skillet. Season with salt and pepper. Cook 1-2 minutes and then flip. Place 2 peices of cheddar cheese on the egg, and remove from heat.
Cook 2 pieces of bacon, and place on top of the egg.
Toast the English muffin. Put egg, cheese, and bacon on the muffin. Top with a thin slice of tomato.
Test if your eggs are fresh by placing one in a bowl of cold water, or by cracking it onto a flat surface. Fresh eggs will sink, old eggs will float, and when cracked, fresh eggs will have a higher rounder yolk.