How to make this Bacon and Egg Breakfast Muffin

Created and Eaten by Chris Cleary

The following recipe has taken a long time to perfect. Be sure to read
all the notes and steps for each part. After you learn and practice
this you will be able to pump one of these out every 5 minutes!

Start by getting everything you need ready.
A microwave safe plate and mug.
All required ingredients.
Wax paper, and paper towels.

Notice here that the English Muffin is the same size as the mug.
This means that the egg will be a perfect fit for the muffin!
Note: A perfect fit is only required if you want to have
a perfect Bacon and Egg English Breakfast Muffin.

Note:If you don't like all the flour or corn meal or whatever is on
the outside of the muffin, dust it off now.
Put the 2 halves of the english muffin into the toaster.
Set the power to medium / medium-high setting so it gets crispy.
DO NOT TURN ON THE TOASTER YET!

Next you will want to grease the inside bottom and sides of the mug.
Note: I used more margarine than is required in this example
so it would show up well when I took the photograph.

Now you get your microwave safe plate ready.
Put 4 or so paper towels down, or 6-7 or so of the half sheets.
Note: When you microwave bacon, a lot of grease gets
soaked into the paper towels, so the more the better.

Now you will want to get your bacon and lay them on the paper towels.
If your plate is not as big as this, you can cut the bacon in half.
Note: You don't have to use 3 slices, but for the perfect
bacon and Egg English Breakfast Muffin you do.

Next you take your remaining paper towels and put them on top.
If the paper towels stick out off the plate, you can wrap them underneath.
Now put the plate into the microwave and turn it on high for 3:20,
that should be enough time for the bacon to come out crispy.
DO NOT TURN ON THE MICROWAVE YET.

Now unwrap your cheese slice so it is ready to go.
Note: Don't use real cheese or this will not taste good.. seriously.
Note: I prefer the regular, but thick slices are ok too.

Now fold the corners in, and then fold them back to make a crease.
Rip off the cheese corners along the crease and save them.
Note: Doing this will ensure that cheese does not stick out
past the muffin making it look funny.

Get the egg and crack it into the greased mug.
Note: I use large sized eggs, as they make a good egg layer.
Note: It does not matter if egg shell is white or brown.

Now that the egg is in the mug, I like to pop the yoke.
It is all going to be cooked anyways, so whatever, I do it like that.
Note: If you wanted to add some fresh pepper, now is the time.
Note: You do not need to add salt, the bacon will provide that.

Now put your wax paper over the mug.
It should look like this picture, with a lot of extra sticking out.

Wrap the wax paper underneath the mug so it is held tight.
This is to prevent egg shrapnel from flying out of the mug when "cooking".
Note: Yes, the egg will explode at some points during cooking.

Poke a small hole into the center of the wax paper.
This will allow steam to escape while it keeps the egg inside the mug.
Note: Don't make the hole too big, make it the size of a penny

Press start on your microwave.
When the bacon is finished, take it out of the microwave.
If you let it sit for a few seconds it won't burn your fingers.
Note: Cooking times may vary.

Start the toaster now.
Put the mug with egg into microwave, on high power for 33 seconds.
When it is finished, leave for 6 secods, then high power for 32 seconds.
After finished now take it out of the microwave and uncover.
BE CAREFUL! THIS MUG WILL BE VERY VERY HOT!!

Let the mug cool for a few seconds.
Use a fork or something to just nudge the egg in the bottom of the mug.
This is to make sure it is not stuck to the bottom or sides.

By now your english muffin should be ready.
It should have slight browning on the edges, and but crispy on outside.
Note: If it is not finished yet, keep it going until it is like
the one in the picture.