Sausage & Egg McMuffin

Name: Sausage & Egg McMuffin
Prep time: 120 min
Cook time: 15 min
Yield: 1 servings
Cuisine: Down Town Classics
Ingredients: Whole Milk — 480 ml; Instant Yeast — 8 g; Granulated Sugar — 45 g; Bread Flour — 675 g; Salt — 8 g; Unsalted Butter — 56 g; Egg — 1; Cornmeal — For dusting; Smoked Ham — 1 large piece; Vegetable Oil — 45 ml; Fresh Thyme — 1 bundle; Unsalted Butter — 42 g; Mayonnaise — 112 g; Creme Fraiche — 60 g; Smoked Paprika — 8 g; Garlic Powder — 9 g; Sriracha — 37 g; Worcestershire Sauce — 7 g; Butter — 20 g; Eggs — 5; Salt — To taste; Aged Cheddar Cheese — 5 slices

This elevated homemade Egg McMuffin features a fresh, perfectly steamed round egg and thick-cut pan-seared ham basted in thyme butter, layered with melted cheese inside a toasted, scratch-made English muffin. Finished with a subtle kick of spicy mayonnaise, this ultimate fast-food copycat breakfast favourite delivers an exceptional depth of flavour and a wonderfully luxurious texture that puts ordinary drive-thru meals to shame.

Cuisines

Cooking Instructions

Preparation: 120 minutes
Cooking: 15 minutes

Servings: 1

Notes:

Prepare scratch-made English muffins by mixing whole milk, yeast, sugar, bread flour, salt, melted butter, and an egg, then proofing, shaping into cornmeal-dusted discs, cooking on a griddle, and finishing in the oven.

Slice a whole smoked ham into thick half-inch portions, use a circular biscuit cutter to punch out rounds matching the English muffins, and sear in vegetable oil.

Baste the pan-seared ham slices with fresh thyme and unsalted butter during cooking to infuse them with rich aromatic depth.

Make a quick spicy mayonnaise by whisking together mayonnaise, creme fraiche, smoked paprika, garlic powder, sriracha, and worcestershire sauce.

Cook the eggs inside a greased ring mold set in a non-stick skillet with melted butter, adding water around the mold and covering to steam until the whites are set while keeping the yolks runny.

Assemble the sandwich using fork-split, toasted English muffins layered with spicy mayo, melted aged cheddar, the steamed egg round, and thyme-butter-basted thick-cut ham.

Make English Muffins
Mix warm milk, yeast, and sugar, combine with bread flour, salt, melted butter, and egg in a stand mixer, proof for 1 hour, shape into cornmeal-dusted discs, cook on a griddle, and bake at 175°C until done.

Sear Ham
Slice smoked ham into thick rounds using a biscuit cutter, sear in hot vegetable oil for 2 minutes per side, then baste with fresh thyme and unsalted butter.

Make Spicy Mayo
Whisk together mayonnaise, creme fraiche, smoked paprika, garlic powder, sriracha, and worcestershire sauce until smooth.

Cook Eggs
Melt butter in a non-stick skillet, place a greased ring mold in the center, crack an egg inside, season with salt, add water around the mold, cover, and steam until cooked to a runny yolk consistency.

Assemble and Serve
Toast fork-split English muffins, spread spicy mayo on both cut sides, layer with melted aged cheddar, the cooked egg round, and thick-cut seared ham, crown with the top muffin, and serve.