High-Protein Breakfast Sandwich with Canadian Bacon & Egg Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the English Muffins:</li> <li class="ingredients-single-item">300g bread flour</li> <li class="ingredients-single-item">7g instant yeast</li> <li class="ingredients-single-item">5g salt</li> <li class="ingredients-single-item">15g sugar</li> <li class="ingredients-single-item">30g unsalted butter, softened</li> <li class="ingredients-single-item">180ml warm milk</li> <li class="ingredients-single-item">1 large egg, room temperature</li> <li class="ingredients-single-item">15g cornmeal or semolina for dusting</li> <li class="ingredients-single-item">For the Sandwich Assembly:</li> <li class="ingredients-single-item">8 slices Canadian bacon (about 200g)</li> <li class="ingredients-single-item">4 large eggs</li> <li class="ingredients-single-item">100g cheese slices (cheddar, Swiss, or your preference)</li> <li class="ingredients-single-item">15g butter for frying eggs</li> <li class="ingredients-single-item">Salt and pepper to taste</li> <li class="ingredients-single-item">Optional: 1 avocado, sliced or 60g baby spinach</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Stand mixer with dough hook</li> <li class="equipment-single-item">English muffin rings or round cookie cutters (10cm diameter)</li> <li class="equipment-single-item">Cast iron skillet or heavy-bottomed pan</li> <li class="equipment-single-item">Non-stick frying pan</li> <li class="equipment-single-item">Dough scraper</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> In the bowl of your stand mixer, combine the bread flour, instant yeast, salt, and sugar. Keep the salt and yeast on opposite sides of the bowl as direct contact can inhibit yeast activity. Make a well in the center. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Warm the milk until just lukewarm (about 35°C) - too hot and you'll kill the yeast. Add the milk, softened butter, and egg to the dry ingredients. Mix with the dough hook on low speed until combined, then increase to medium speed and knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. The gluten development is crucial for creating those signature nooks and crannies in the English muffins. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise in a warm spot for about 1 hour or until doubled in size. The slow rise allows flavor development and proper structure. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Once risen, gently punch down the dough and turn onto a work surface lightly dusted with cornmeal. Roll the dough to about 1.5cm thickness, being careful not to deflate it completely. Using 10cm rings or a cookie cutter, cut out 4 rounds. Repurpose scraps to cut additional muffins if possible. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Place the English muffin rings on a cornmeal-dusted baking sheet. Place the dough rounds into the rings, sprinkle more cornmeal on top, cover loosely, and let rest for 30 minutes until puffed up. The cornmeal provides that distinctive texture and prevents sticking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Preheat your cast iron skillet or heavy pan over low-medium heat. Place the rings with dough onto the dry (ungreased) skillet. Cook for 6-7 minutes on each side until golden brown. The low heat allows the muffins to cook through without burning. They should reach an internal temperature of 90°C. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Remove the muffins from the rings and transfer to a wire rack to cool completely. For authentic texture, do not slice them with a knife – instead, use a fork to prick around the circumference and then pull apart. This preserves the nooks and crannies structure. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> For the sandwich assembly, first heat a non-stick pan over medium heat. Place the Canadian bacon slices in the pan and cook for about 1-2 minutes per side until lightly browned and heated through. Transfer to a plate and cover to keep warm. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> In the same pan, melt the butter over medium-low heat. Crack the eggs into the pan, being careful not to break the yolks. Season with salt and pepper. For a breakfast sandwich, you can either cook them sunny-side up or flip for over-easy depending on how runny you prefer your yolk. Cook until the whites are set but yolks remain slightly runny, about 3-4 minutes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> While the eggs are cooking, split and toast the English muffins until golden brown. The toasting step is crucial as it provides structural integrity to hold your sandwich fillings. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> To assemble each sandwich, place a slice of cheese on the bottom half of each toasted muffin. The residual heat will help melt the cheese. Top with a slice of Canadian bacon, followed by a fried egg. Add any optional ingredients like avocado or spinach if desired. Cover with the top half of the muffin and serve immediately while hot. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> For make-ahead preparation, fully assemble sandwiches minus any greens, let cool slightly, wrap individually in parchment paper then aluminum foil, and freeze for up to a month. To reheat, unwrap, remove foil but keep parchment, and microwave for 1-2 minutes or bake at 180°C for 15 minutes until heated through. </li> </ol>