Egg McMuffin [0000180]

Ingredients:

1 gluten-free English muffin
1 large egg
1 slice Canadian bacon (ensure it's gluten-free)
1 slice gluten-free American cheese
1 teaspoon unsalted butter
Salt and black pepper, to taste
1/2 teaspoon olive oil (for cooking the egg)
1 teaspoon chopped fresh chives (optional, for garnish)
Gluten-free cooking spray

Instructions:

Split the gluten-free English muffin in half and lightly toast both halves. Set them aside.

Heat a non-stick skillet over medium heat and add the Canadian bacon slice. Cook for about 1-2 minutes on each side until it's heated through and lightly browned. Remove from the skillet and set aside.

In the same skillet, add the unsalted butter and olive oil. Allow the butter to melt.

Crack the large egg into the skillet. Season with a pinch of salt and black pepper. Cook the egg over medium-low heat until the whites are set but the yolk is still runny, or to your desired level of doneness. You can cover the skillet with a lid to help the egg cook evenly.

Once the egg is cooked to your liking, remove it from the skillet.

Assemble your Gluten-Free Egg McMuffin by placing one half of the toasted English muffin on a plate. Top it with the cooked Canadian bacon, followed by the cooked egg and a slice of gluten-free American cheese.

Place the other half of the toasted English muffin on top to create a sandwich.

If desired, garnish your Gluten-Free Egg McMuffin with chopped fresh chives.

Serve your delicious homemade Egg McMuffin hot and enjoy!

Now you have a gluten-free version of the classic Egg McMuffin, perfect for a hearty breakfast or brunch.