THOMAS' MCMUFFIN - JON & VINNY

I have a complaint. The idea behind that sandwich is “quick, fast and tasty…” Yours has far too much work associated to something that is suppose to be simple.

If I want to “cook” something, I’ll go the whole nine yards and cook it and enjoy it.

The sandwich in question is for speed, efficiency and taste—that mess you created was far too much work for what ... more >

I have a complaint. The idea behind that sandwich is “quick, fast and tasty…” Yours has far too much work associated to something that is suppose to be simple.

If I want to “cook” something, I’ll go the whole nine yards and cook it and enjoy it.

The sandwich in question is for speed, efficiency and taste—that mess you created was far too much work for what you’re trying to accomplish. Too much clean up too!

Also, as a side note, if you know anything about eggs.. Never scramble with cream or salt. Use nothing but water, about a tablespoon.

Scrambling with cream adds excess water, which separates from the cream and causes running and a shitty scramble. I’ve seen people use milk, BAD!

Trust me, nothing but water. It’ll produce a far better scramble AND its less fat, and tastes better. But I digress.

If you make Omelets, this is the ONLY way to make them. Adding cream can also burn, give it a try.

For an “egg muffin”, this is how I do it:

And this is done for speed and taste factor. If I need something but don’t feel like cooking or dirting up pans or plates in the morning, this is the best way to get that “drive-thru taste” without having to pay that much.

I can do these in less than 4 minutes.

Here’s my way:

Use a normal english muffin, I find the store brand’s work best because they are cut better—and oddly, they toast faster.

Yeah, I know Thomas’ are good. But remember, this is about “speed, efficiency and taste…”

Using a toaster, cut your muffin, if not already and toast it… Should come out nice and golden brown.

Take a microwavable safe bowl, spray in some PAM or any non-stick stuff.

Crack and egg into the bowl, puncture the yoke (I use the shell!). You need to do this so you don’t get that egg explosion and piss off your roommates.

microwave for 40 seconds. Be sure to cover the bowl with a paper towel, you’ll get some splatter…

The egg will form a perfect circle and shape for the muffin, the yoke should be cooked through, but yellow and consistent.

The last 5 seconds, take a slice of yellow American,place on top, finish the 45, you don’t want to melt the cheese too much, that’ll happen after in the sandwich…

In a plate, take a Jimmy dean piece of pre-cooked “canadian bacon”, which is nothing more than than a piece of ham. Microwave for 30 seconds. Place on the egg, right on top of the ham.

If you don’t have that type of meat, here’s things I’ve tried:

- Microwavable sausages, cooked, then cut length wise. - Pre-cooked bacon, 2 slices… - Deli ham, no need to nuke.

You don’t need meat, but it is a nice compliment and add’s some protein.

At this point, the muffin is toasted, and you should be able to throw a little butter on there.

Slide the stacked egg, cheese and ham (which is in the bowl, right onto the bottom piece of the muffin.

wrap in a paper towel and you’re on your way.