Egg McMuffins

At some point in the mid-1980s, my family got a microwave. I remember that it was large and took up a good amount of counter space, but it was worth all the space it used up. Mom experimented with the microwave, and one experiment that became a household standard was Mom's interpretation of the Egg McMuffin, the McDonald's breakfast standard composed of egg, ham, english muffin and cheese. Mom always toasted the english muffin. Instead of a griddle-fried egg, she used microwaved scrambled eggs. I don't recall Mom using ham, but she did use cheese. One other difference is that Mom always made these as open-face sandwiches.

For a while there, we had Mom's Egg McMuffins regularly. Maybe it was because we could make them ourselves with little or no intervention from Mom. While Egg McMuffins make great breakfast food, they are also good as breakfast for dinner.

This recipe is easy to make for one person or can be easily made for many. To microwave the scrambled eggs, you will need to watch carefully the first time in order to get the timing right. You will also need to stop the cooking once or twice to mix up the eggs as they cook, otherwise, the eggs will be one large chunk of cooked eggs.

Mom's Egg McMuffins

• 1 Tablespoon butter
• 2 eggs
• 1 Tablespoon of milk
• salt and pepper 
• 2 slices of cheese
• English muffin

Toast the english muffins and butter them.

Place the butter in a microwaveable bowl and melt in the microwave, about 10 seconds. Break the eggs into the bowl, add the milk, salt and pepper. Use a fork to scramble the eggs. Microwave for about 90 seconds, but stop once or twice during the time to mix the eggs.

Once the eggs are done, carefully place the eggs onto the english muffins. Top each with a slice of cheese. Microwave for about 15 seconds to melt the cheese. Enjoy!