Breakfast in the Hand

I had breakfast with Summer A. a little while back, and she shared with me this delicious breakfast sandwich.  I have begun missing English muffins, and I'll go through occasional cravings for them.  I enjoy them most with hazelnut-chocolate spread or orange marmalade, but this sandwich, modified slightly*, is fantastic!  Josh and I had been breakfasting on burritos when we drive to Monarch for our ski days, but we will definitely be adding this to our breakfast repertoire.  Thanks, Summer!  The eggs can be substituted or egg whites can be used.  A low-fat, low sodium Canadian bacon or ham can be used as well.  Just make sure you use real cheddar cheese, because the melting is important.   Spelt is not a gluten free bread, but it can sometimes be tolerated well by people with wheat allergies.  But check with your doctor before you try it out.   It's a fine bread for people without allergies.  Gluten free muffins are also sold.  

2 Spelt English muffins, split

2 slices cheddar cheese

4 slices Canadian bacon or turkey ham, thick sliced

1 tbsp butter or oil, divided 

2 tsp brown sugar

2 eggs, beaten

salt and pepper

Preheat a nonstick omelet or 8" saute pan over medium heat.  Place split muffins in toaster oven and set on medium-dark setting.  Begin toasting.  Melt 1 tsp butter in the saute pan.  Add the bacon slices and begin to fry the bacon.  Allow to brown slightly.  Sprinkle with brown sugar and stir to allow to melt and coat the meat.  Remove from pan.  Wipe pan with wet cloth.  Melt 1 tsp butter in same nonstick pan.  Pour eggs into pan.  Sprinkle with salt and pepper. Allow eggs to cook for about one minute.  Lift edges of the eggs to allow the uncooked portions to flow under the cooked egg until they're cooked.  While the eggs are beginning to set, add the cheddar cheese slices to the tops of the English muffins.  Return the muffins to the toaster oven and toast on light setting.  Fold the eggs over to form an omelette.  Remove pan from heat.  Split the egg mixture in half, making two egg portions.  Lay the egg on the bottom half of the English muffin.  Layer on the Canadian bacon.  Top with muffin top.

This can be served immediately or wrapped in foil and reheated later.  

*Summer's lower-fat version involved removing some of the egg yolk and using oil or kitchen spray instead of butter.  If cholesterol control is your focus, these may be good ideas.