I decided to make the kids and I Egg Muffin Sandwiches this morning for breakfast since I had come across a package of Ener-G English Muffins at the grocery store. I love English Muffins and have really missed having an English Muffin since we had to go gluten free over a year ago. And well… plus, I love Eggs Benedict.. Egg Muffins, and the list goes on. I have to say the English Muffins were more like a croissant than an English Muffin — which is perfectly fine. I love croissants so it was great. I cut the roll in half then toasted them in the toaster and it worked out perfectly. This could probably be a great roll for Turkey Salad Sandwiches as well… hmmm sounds like I might have to try that sometime soon.
- 1 Ener-G English muffin split and toasted
- 1 egg
- 1 slice of American cheese
- 1 slice of deli ham
- Take a microwave-safe greased ramekin place a slice of ham in the ramekin then crack an egg on top of the ham. Place ramekin in a ziploc bag (in case egg explodes in microwave) and place container in the microwave and cook for 45-60 seconds until all the liquid is cooked off and egg is cooked through.
- When the egg is ready, place it on top of the bread and top it off with cheese and the other half of the bread. The egg will be hot and will melt the cheese.