So, the Beag has been hounding me about making something hearty for breakfast. So, that got me to thinking. Remember, when we redid the Big Mac and made it Cowboy-style? Well, we ventured to Mc-ee-dees again and this time we are reconstructing the classic breakfast sandwich- the Egg McMuffin!
Folks, when I got to looking at it, the McDonald’s Egg McMuffin is pretty slim pickins. You’ve got egg, cheese and Canadian bacon, but a man could nearly starve with the little bit they put on it.
Instead of Canadian bacon, I want y’all to go and get a good thick cut ham steak. As Shan informed me, that whole thing ain’t going to fit on a English muffin. So just like in grade school when they wanted you to stay in the lines… go ahead and cut out a piece of that steak the size of the muffin. And you can go a little over if you get a liking to.
Instead of using the 1 egg (or hen fruit as I like to call them), we are going to cook up 2 eggs per sandwich. But how do you get them in that round shape you ask? You can use a mason jar lid ring, or like I did, I cut out a large tuna fish can. Be sure to grease the inside of the can well and then add that to a greased cast iron skillet.
Crack the eggs in the can and wait until they set up a bit before you remove the can and then flip the eggs. Cook until they are set.
The Special Sauce
McDonald’s does not have a sauce they use on their McMuffin, but I’m a fan of some sauce. We’ve simply blended mayo, mustard and a little horseradish and spread that on the toasted English muffins. It just gives you enough of a little zing to get you moving in the morning!
I did this all on the grill, but you can certainly do it in the house on the stove. However, when you grill that ham and toast the muffins on the grill, they do get that smoky flavor with a tad of char.
After grilling the ham and cooking the eggs, I like to set a slice of cheddar cheese on top of both just until that cheese softens and melts a bit before assembling.
Folks, this is sure a great way to get going in the morning and there ain’t nothing to putting this all together. With a few cowboy tweaks, you’ve got a hearty breakfast sandwich that you didn’t have to wait in the drive-thru for.
Check out the Video…
Homemade Egg McMuffin - Cowboy Kent Rollins
- 2 tablespoons mayonnaise
- 2 tablespoons mustard
- 1 ½ - 3 teaspoons horseradish
- 1 pound ham steak
- 4 large eggs
- Salt and black pepper
- 4 deli slices cheddar cheese
- 2 English muffins
- 4 tablespoons butter
- In a small bowl, whisk together the mayonnaise, mustard and horseradish, to taste. Set aside.
- Place the top of 1 muffin on the ham steak and cut around to make a circle. Repeat for 2 ham slices. *Note, more circles can be cut for additional servings.
- Clean, oil and preheat the grill to medium-high heat. (This can also be done in the house on the burner). Place the ham on the grill and cook for about 4 to 5 minutes per side or until lightly charred.
- Remove the ham from the grill and set on the warm side of the grill.
- Place a cast iron skillet over medium-high heat.
- Grease the inside of a mason jar lid ring or an open tin can, (ie tuna fish can). Place the can in the cast iron skillet and crack 2 eggs in the middle. Lightly scramble the eggs with a fork. Season with salt and pepper, to taste.
- Cook for about 2 minutes or until the eggs set up a bit. Remove the can and flip the eggs over. Continue cooking until the eggs have cooked through, about 2 more minutes. Repeat with remaining eggs.
- Place the eggs on the warm side of the grill and top with 1 slice of cheese. Top the ham slices with 1 slice of cheese. Let set a minute or so, or until the cheese begins to melt.
- Meanwhile, butter the undersides of the English muffins and place on the grill to toast.
- Spread the mayonnaise mixture on both sides of the muffins. Add the ham, eggs and top slice of the muffin. Serve immediately.