English Muffin Sandwich Recipe

Split and toast muffins

Use a fork to split the 2 English muffins (this keeps the nooks and crannies). Toast the halves in a toaster or under a broiler until golden and crisp, about 2–3 minutes. Set toasted halves on a plate and spread 1 tsp unsalted butter across the cut sides while hot.

Make maple glaze (optional)

In a small bowl combine 1 tablespoon maple syrup and 1/2 teaspoon Dijon mustard. Stir until smooth. Set aside. This will be brushed on the Canadian bacon during cooking.

Heat a nonstick skillet over medium heat. Add 1 teaspoon neutral oil and swirl to coat. Place 4 slices of Canadian bacon in a single layer. Cook 1 to 1 1/2 minutes until starting to brown, flip and brush the cooked side with the maple glaze (if using). Cook another 30–60 seconds until warmed through and caramelized. Transfer to a plate and keep warm.

Wipe skillet if needed and reduce heat to medium-low. Add remaining 1 teaspoon butter to the pan and let melt. Crack 2 large eggs into a small bowl one at a time to avoid shells. For fried eggs: gently slide eggs into the skillet and let cook until whites are set but yolks still soft, about 2–3 minutes. Season whites with a pinch (about 1/8 tsp each) of salt and a light sprinkle of black pepper. If you prefer over-easy, carefully flip eggs with a spatula and cook 15–30 seconds more. For a neater sandwich you can cook eggs in a 3-inch ring or use a silicone mold to shape them.

Place 2 bottom English muffin halves on a clean surface. If using spinach, layer 1–2 tablespoons (approx. 0.125–0.25 cups) fresh baby spinach on each bottom half. Top each with 2 slices Canadian bacon (or 1 folded slice if larger). Place one fried egg on each, then top each egg with 1 slice cheddar cheese.

To melt the cheese, either: a) place the open sandwiches under a broiler for 20–30 seconds until cheese softens and just begins to bubble, or b) return to the warm skillet, cover with a lid for 30–45 seconds over low heat until cheese melts. Remove when cheese is melted but not browned heavily.

Season with remaining salt and pepper to taste (adjusting from earlier) and, if desired, add a few drops of hot sauce. Top with the toasted English muffin halves and serve immediately.