English Muffin Egg Sandwich

Meg loves egg sandwiches for breakfast.  Here’s a recipe for a muffin sandwich she likes to make.

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Ingredients:

English Muffins (one per sandwich)

One egg per sandwich

One slice bacon or 1 sausage per sandwich

One slice cheese of your choice per sandwich

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On a grill pan or a frying pan, fry the bacon on both sides until crisp or brown the sausage.

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Fill an egg poaching pan 1/2 way up with water and bring to a boil.  Add poaching cups that have been sprayed with non-stick spray.  Crack eggs into the cups, sprinkle with salt and pepper.  Place a lid on the pan and cook egg to according to how you like it.  Place English Muffins in the toaster, remove and butter both sides.

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Build the sandwich by placing bacon or sausage on one side of the muffin.

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Place cooked egg on top of meat, followed by a slice of cheese.  Melt cheese in the microwave for a few seconds.

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Add other half of the toasted muffin on top and serve.

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Mini Pumpkin Muffins with Cinnamon Sugar Topping

Fall is here, our favorite time of year!  Meg loves everything pumpkin.   We are making these cute mini pumpkin muffins this week. Give them a try!

Ingredients:

Muffins:

1 cup flour

1/2 cup sugar

2 teaspoons baking powder

1 1/2 teaspoons cinnamon

1/4 teaspoon ground mace

1/2 teaspoon salt

4 Tablespoons butter, cut into pieces

1 cup canned pumpkin

1/2 cup evaporated milk

1 egg

1 1/2 teaspoons vanilla

1/4 cup dried cranberries

1/4 cup chopped pecans

Topping:

2 Tablespoons sugar

1 teaspoon cinnamon

Preheat oven to 400 degrees.  Sift together in a large bowl the dry ingredients; flour, sugar, baking powder, cinnamon, ground mace and salt.

Using a pastry blender or fork, blend in the cut butter until fully incorporated.

In another bowl, mix together the pumpkin, evaporated milk, egg and vanilla. Gently mix in the dried cranberries and pecans.

Add the pumpkin mixture to the dry ingredients, fold in gently.

Grease a mini muffin tin.  Place about a tablespoon of batter for each muffin.

Mix together the ingredients for the cinnamon sugar.  Sprinkle over the muffins before placing in the oven.

Bake in a 400 degree oven for 15 minutes.  Transfer to a cooling rack and serve.

Makes about 32 mini muffins.

Apple Muffins with Streusel Topping

 

These are delicious for a weekend breakfast or brunch.

Ingredients:

Muffin batter:

1 1/2 cups flour

1/2 cup sugar

2 teaspoons baking powder

1 teaspoon cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon baking soda

1/4 teaspoon salt

2 eggs

1 cup sour cream

1/4 cup unsalted butter, melted

1 cup diced fresh apple, skins on

Streusel Topping:

1/2 cup chopped walnuts

1/4 cup flour

4 Tablespoons sugar

3 Tablespoons unsalted butter at room temperature

1/2 teaspoon cinnamon

Preheat the oven to 375 degrees. Grease the muffin tins or place cupcake papers in the tin.

Sift into a large bowl the dry ingredients: 1 1/2 cups flour

sugar….

baking powder…

and the rest of the dry ingredients…cinnamon, nutmeg, baking soda and salt.

Sift all into a large bowl.

In a separate bowl, place the eggs, sour cream and melted butter.  Stir well.

Dice the apples

Stir the apples into the wet ingredients.

Combine the wet and dry ingredinets well.

Spoon into muffin tin using a 1/4 cup measuring cup.

In a medium bowl, place the ingredients for the topping.  Work with your fingers until they resemble large oatmeal flakes.

Top each muffing with the topping

Bake for 20 minutes

Remove from the oven and cool for about one hour.