My take on a breakfast McMuffin. I love to make these on a weekend for me and the boys as they are very tasty and satisfying. Also I tend to make these in batches of 12, and they keep well in the refrigerator, so we have breakfast for most of the week.

Ingredients

Muffins – I prefer sour dough or extra crispy. Any will do in reality.

Meat – I like the turkey bacon from Costco – tastes great and more healthy than pork. Other options I have used include real bacon, Canadian bacon, ham slices, prosciutto, leftover sliced sausages such as Salumi or Aidells

Cheese – thick sliced white cheddar is my go to

Eggs – my Mom brings me farm fresh eggs weekly, these have a deep yellow yolk and are super rich and delicious

Avocado slices – options for a healthy fat

Ghee – instead of butter for the muffins

Condiments – mayo and Dijon mustard , hot sauce to finish

Preparation

Toast the English muffins in a toaster until light brown, spread ghee on both sides

Apply Dijon mustard to the bottom and mayo to the top

Cook meat in skillet or pan in the oven if bacon

Place the meat on the mustard side of the muffin, and the cheese slice on the mayo slice

Cook the eggs – either fry in skillet or poach using your preferred technique – ensure the yolk is runny as I finish these in the oven and still want a gooey yolk dripping down the muffin.

Place the egg on the meat, and top off with the top muffin

Place the entire set of McMuffins in the oven at 300 for 3-5 minutes until cheese melts – be careful not to overcook so that the yolk remains runny.

Enjoy with your favorite hot sauce.