Slice open the English and toast them. If using an oven, place them on a baking sheet and toast for 5-6 minutes at 350F.
In a large skillet over medium heat, melt about 2 Tablespoons of butter. Cook the Canadian bacon until warmed through and lightly browned on both sides.
While the bacon is cooking, remove the English muffins from the toaster or oven and lightly butter the insides.
Place 1 slice of Canadian bacon on the bottom half of each English muffin.
Grease the egg rings (or biscuit cutters or mason jar rings, whatever you are using) with nonstick cooking spray.
Melt remaining butter in the skillet. Place the greased egg rings into the skillet and crack one egg into each. Gently break the yoke with a fork.
Pour ½ cup of water into the skillet around the egg rings and cover with a lid. Cook on medium low heat until the eggs are set, about 2-3 minutes.
Gently remove the rings from the eggs and place the eggs on top of each piece of Canadian bacon.
Top each egg with a slice of American cheese, and place English muffin tops back onto the sandwich.
Allow cheese to slightly melt before serving or return to the oven (if using) for 1-2 minutes to melt the cheese. Serve warm and enjoy!
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Biscuit cutters or mason jar rings can be used instead of egg rings.