205100 sasauge egg mcmuffin Recipes

egg (grade a), english muffin, canadian bacon, american cheese (real...not processed cheese food), butter

english muffins, halved, toasted and buttered, butter, eggs, canadian bacon, grated sharp cheddar cheese, mushroom sauce, fresh mushroom sauce, butter, fresh sliced mushrooms (please do not use canned - it just won tsp give the same flavor), diced onion (optional), cream of mushroom soup, half-and-half, crazy mixed-up salt, garlic salt, pepper

english muffin, egg substitute, salt, canadian bacon, fat-free american cheese

boca veggie burger, egg, cheese (american is nice ), whole wheat bread, mayonnaise, smart balance margarine (non-hydrogenated butter subtitute) or 1 tsp olive oil, salt, pepper

turkey ham, cheese, eggs, english muffins (honey wheat or raisin is good), lowfat butter/margarine, nonstick skillets

egg yolks, freshly-squeezed lemon juice, unsalted butter , cut into pieces, white wine, white vinegar, coarse salt and pepper to taste, toast english muffin slices under the broiler or in the oven for approximately 3 minutes or until golden brown. remove from broiler, spread with 1 tsp butter. in a large frying pan, cook ham or canadian bacon slices until lightly browned and place them on each english muffin half., if you can poach an egg read no further, use a pan that is at least 3-inches deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan. note: to prevent sticking, grease the pan with a little oil before filling with water. add vinegar and salt to the poaching liquid; bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs (bubbles should not break the surface). hint: when you poach eggs, adding a little vinegar and salt to the water will helps the egg to hold its shape. without it, the eggs will become skeins of protein tangling up in the water., break each egg onto a saucer or into small cups or bowls. slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. let the eggs flow out. immediately cover with a lid and turn off the heat. set a timer for exactly three minutes for medium-firm yolks. adjust the time up or down for runnier or firmer yolks. cook 3 to 5 minutes, depending on firmness desired., water with slotted spoon. lift each perfectly poached egg from the with a slotted spoon, but hold it over the skillet briefly to let any clinging to the egg drain off. drain well before serving. top each english muffin half with 1 poached egg. spoon warm hollandaise sauce over eggs and garnished with a small parsley sprig or chopped chives.

sausage patties (i use maple leaf ), english muffins, cheddar cheese, eggs, margarine, oil

eggs, whole wheat english muffins, canadian bacon, fat free american cheese

dozen egg, bacon, cooked and crumbled (or cubed ham), bread, chopped onion (optional), chopped green pepper (optional), processed cheese , slices, like kraft singles (optional), salsa (optional)

eggs, back bacon or 6 pieces sliced ham, butter or 6 tsp margarine or 6 tsp oil, cheddar cheese, english muffins

eggs, turkey sausage patties, kraft 2% american cheese singles, whole wheat bread (deli flats)

sausage pattie, english muffin, egg whites, skim cheese slice, icbinb

english muffin (low-fat , whole- wheat), whole egg, turkey bacon (extra-lean and preferably nitrate-free), low-fat american cheese