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Chef-Tested McDonald’s-Style Egg McMuffin

2.50 from 2 votes
A chef-perfected copycat of the classic Egg McMuffin—steamed egg, Canadian bacon, and melted cheese on a toasted English muffin.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 1
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 English muffin split and toasted
  • 1 large egg
  • 1 slice Canadian bacon or back bacon
  • 1 slice American cheese
  • ½ tsp butter
  • Pinch of salt
  • Cooking spray or oil for ring mold

Method
 

  1. Heat a nonstick skillet over medium-low. Spray a 3-inch ring mold (or use a small mason jar lid) with oil and place in the skillet. Crack the egg into the mold, pierce the yolk lightly, and cook 2–3 minutes until set. Flip carefully and cook 1 more minute. Remove from mold.
  2. In the same skillet, add butter and warm the Canadian bacon 1–2 minutes per side until lightly browned.
  3. Assemble: place the cooked egg on the bottom muffin half, top with Canadian bacon and cheese. Cover with the top muffin half.
  4. Wrap tightly in foil for 1–2 minutes to steam and melt cheese, then serve warm.

Notes

For the most authentic texture, toast the English muffin lightly and use a ring mold to shape the egg.
Chef tip: wrapping in foil after assembly recreates McDonald’s steamed finish.