Kids will almost think they are eating a banana split for breakfast or a snack with this tasty combination of strawberry jam, banana and cream cheese.
This sandwich is much like the classic chicken club but made with an egg so you can enjoy it for breakfast (or any time of day).
While all pizzas have their roots in Italy, this mini version practically sings with Italian flavors. And it’s so quick and easy, it makes a perfect afternoon snack or late-night treat.
Preheat breakfast sandwich maker.
Place one English muffin half, split side up, in bottom ring of sandwich maker. Top with cheese and bacon.
Lower the cooking plate and top ring. Lightly spray the plate with cooking spray, then crack the egg into the ring. Pierce top of egg yolk with a toothpick or plastic fork. Season with salt and pepper (if using). Place the other muffin half, split side down, on top of the egg.
Gently close the cover and cook for 4 to 5 minutes or until egg is cooked to your liking. Rotate cooking plate away from sandwich maker and lift rings. Use a plastic or nylon spatula to remove the sandwich. Serve immediately.
Use 2 egg whites, instead of the whole egg, if you are looking to reduce your cholesterol intake. The yolk contains most of the fat and cholesterol, but keep in mind that it also supplies most of the nutrients, such as vitamins A and D, phosphorus, folate and calcium.
You may know Canadian bacon as back bacon, which is what it is called in many parts of the world. It is actually more similar to ham than to bacon, as it is much leaner and is cut from the loin. This type of bacon is fully cooked. If you want to use peameal bacon (cornmeal-crusted cured pork loin), you will need to cook it before adding it to the sandwich maker.