1 jumbo grade A egg
1 Thomas's english muffin
butter
1 slice American cheese (real...not processed cheese food)
1 slice Canadian bacon
1 "12x12" sheet of wax paper
Non Stick Cooking Spray
Egg Ring, or a tuna can with the top and bottom off
1− Pre−heat an electric griddle to 275 degrees. Toast your english muffin by laying both sides face down on the griddle and applying pressure. This takes 1 to 1½ minutes. (they should be medium brown) Set aside.
2− Lay your egg ring on the pre−heated grill. Spray with Pam to prevent sticking. Crack the egg and pour into egg ring on the grill. Poke the yolk with a sharp instrument so it flows.
3− Butter both toasted halves of the english muffin liberally with melted butter. Put a slice of American cheese on the bottom half.
4− 2 to 2½ minutes after you started cooking the egg, the whites should firm up, and the yolk should still be a bit "liquidy". Carefully remove the ring, leaving the egg on the griddle. You may have to "slice" around the edges if it sticks.
5− Very carefully turn the egg over, and lay one slice of Canadian bacon on the griddle. Cook the egg 45−60 seconds after turning.
6− After about 30−45 seconds, "flip" the Canadian bacon, and remove the egg, placing it on the bottom half (cheesed half) of the english muffin. 20−30 seconds after flippng the Canadan bacon, remove.
7− Put the Canadian bacon on top of the cooked egg, and cover with the top of the toasted english muffin.