Morning After Sammy Recipe

Time30m

Serves1

Canadian Bacon, 2 Medium Eggs, American Cheese, “Not a big dill” Sauce, English Muffin, 2 Hashbrowns.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Sauce
In a small bowl, combine mayonnaise, chopped dill pickles, lemon juice, and garlic powder. Mix well and set aside.
2
Cook the Hashbrowns
In a skillet over medium heat, cook the hashbrowns according to package instructions until golden brown and crispy. Set aside.
3
Cook the Canadian Bacon
In the same skillet, add the Canadian bacon slices and cook for about 2-3 minutes on each side until heated through. Remove and set aside.
4
Fry the Eggs
In the skillet, crack the eggs and fry them sunny-side up or to your preferred doneness. Season with salt and pepper.
5
Toast the English Muffin
While the eggs are cooking, split the English muffin and toast it until golden brown.
6
Assemble the Sammy
On the bottom half of the toasted English muffin, layer the Canadian bacon, a slice of American cheese, the fried egg, and top with a generous amount of ‘Not a big dill’ sauce. Finally, place the other half of the muffin on top.
7
Serve
Serve the Morning After Sammy with the crispy hashbrowns on the side.