Canadian Bacon & Egg Recipe

Toast muffin

Split the English muffin and place both halves in a toaster or under a broiler until golden and crisp, about 2–3 minutes. Spread 1/2 tablespoon of butter on each hot half to melt and set aside.

Heat skillet and cook bacon

Warm a nonstick skillet over medium heat and add 1 teaspoon olive oil. Add the Canadian bacon slices and cook 1–1.5 minutes per side, until lightly browned and warmed through. Remove to a plate and keep warm.

Fry eggs (sunny-side or over-easy)

In the same skillet, reduce heat to medium-low and add the remaining 1/2 tablespoon butter, swirling to coat. Crack the eggs into the pan, spacing them so they don’t touch. Sprinkle salt (about 1/2 teaspoon) and a pinch of black pepper over the eggs. For sunny-side: cook gently until whites are set but yolks are still runny, about 3–4 minutes. For over-easy: cover briefly or carefully flip and cook an additional 20–30 seconds for a slightly set surface.

Season and finish

If you prefer the yolks more set, cover the pan for 30–45 seconds. Adjust salt and pepper to taste.

Place one toasted English muffin half on a plate. Layer one slice of Canadian bacon on the muffin, then top with the fried eggs (both eggs can go on one sandwich or split evenly between two muffins if serving two). Place the cheddar slice on top of the hot eggs/bacon so it melts slightly. Top with the second muffin half.

Garnish with sliced chives and a few drops of hot sauce if using. Serve immediately while hot.