Obviously, we are not allowed to give this dish its real name, but suffice to say that it is very lightly adapted from the McDonald’s breakfast menu.
The Bacon and Egg McMuffin® was invented in Santa Barbara, California in 1971 when McDonald’s owner/operator Herb Peterson was looking for a breakfast item. He had a go at eggs Benedict, but the hollandaise sauce was too problematic. This was swapped for the cheese. Peterson is credited with the invention of the Teflon® rings needed to cook the eggs in a perfectly circular format; however, crumpets are made in the same rings, and these pre-date the McMuffin.
Bacon and egg muffin
- 1 English muffin, sliced
- 1 egg
- 1 slice processed cheese
- 2–3 rashers dry-cured back bacon
Toast the cut slices of the muffin in a frying pan. Place the cheese on the lower slice and microwave for 30s on high.
Grill the bacon. Cook the egg in a crumpet ring, release and then flip to cook over-easy for a moment.
Assemble the sandwich in the order: lower muffin slice with melted cheese, egg, bacon, top muffin slice.
Breakfast roll with brown sauce – The Nosey Chef22/12/2022 at 1:55 pm
[…] inspired by a McDonald’s original. This breakfast roll is an evolution of the storied Bacon and Egg McMuffin®. Personally, I prefer this to the McMuffin. What’s your favourite from the McDonald’s […]