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A Saturday morning craving.

When you think of breakfast, what is your first thought? Bacon? Eggs? French toast? Pancakes? Well what about bacon stuffed brioche french toast, or caramel apple stuffed pancakes with a bourbon bacon maple glaze? Those are breakfast that i think about.  This wonderful Saturday morning my stomach was telling me, Egg Mcmuffin!  Not exactly A la McDonald's but the same basics, egg, bacon and an English muffin.

For me, what makes or breaks any breakfast sandwich is the sauce and cheese combination.  Gruyere and hollandaise?  Brie and Sriracha mayo?  or the classic, mayo and American cheese.... Oh the possibilities! This Saturday, I was in the mood for a spicy twist.   Out came the mayo, Sriracha, eggs and Brie and I got straight to work! 

A while back I found these really awesome fluffy yet crispy English muffins at my local supermarket.  The first time I toasted them it reminded me of when I was a little kid in Florida trying them for the first time.  Oh the memories... They are more scone-like then the regular store bought brand, with a fluffy buttery taste.  They are made by Oakrun Farm Bakery and if you can find them, I highly suggest you give them a try! 

As a Jewish kid growing up in the suburbs of Montreal, of course bacon was a staple at every Saturday, and if we were lucky, Sunday Breakfast.  Some Saturdays I would find myself running to the kitchen at the sound of cans being opened.  Egg Mcmuffin day!! I knew right away it wasn't cans but a can being transformed into the ultimate invention my father seemed to have created.  To my disbelief, I later learned that almost everyone was using this brilliant tool!  Cutting off both side of a can of beans  makes the perfect tool to cook an egg in a perfect circle.  Ideal for placing atop a crispy English muffin!  Nowadays, I actually utilize the weird shape that an egg makes.  It allows me to melt the cheese and fold the egg over, creating a cheesy goodness smack in the center of the egg. 




As I strategically crack the yolk of the egg just before the flip, I'm reminded of being in my parents country house kitchen watching my father do the exact same.  I never quite enjoyed having egg yolk drip down my hands as others seem to. 






As I finally assemble my sandwich, I stare in amazement at how simple yet mouth watering this breakfast looked.  Could 7 simple ingredients put together in such a simple way really turn into something that looks so good?  As I take my first bite, I am totally convinced that this is one of the most perfect breakfasts.   


Fluffy crisp English muffin, creamy Sriracha mayo, melted double creme Brie and green onions.





Egg, Bacon and Brie English muffin with Sriracha mayo
Serving size 1


1 English muffin 
1 Large egg
1 tsp butter to melt in non stick skillet
3 thin slices of double creme Brie cheese
1 green onion chopped
3 slices of bacon 
1 tsp Sriracha chili sauce
1 tsp mayonnaise


Heat skillet and cook the bacon to a crisp yet bendable texture, basically don't burn the pig!  Mix mayo and sriracha and set aside.  Place English muffin in the toaster but do not set to toast until after the egg hits the pan!  Heat skillet, I prefer non-stick, to a medium low and melt the butter.  Watch the butter bubble, you don't want to burn the butter or the egg.  Crack the egg onto the heated skillet.  Yes now you can toast the muffin!  Seconds before the eggs is ready to flip, crack the yolk gently with a fork or a knife, or whatever you got lying around.  Flip the egg and gently salt and pepper to taste.  Place the brie slices on one side of the egg leaving the other alone for the final fold.  sprinkle with chopped green onions or chives and let the cheese melt!  Fold the egg in half and remove from heat.  Spread the spicy mayo on both sides of the English muffin and place the egg right on top.  Fold the yummy crispy bacon on top of the egg and cover with other half of the muffin.  Enjoy!













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