Open-faced Egg MACmuffins

Begin by toasting the English muffins. Next, you will need a pan with a glass lid. Heat pan without lid on medium heat. Once the oil is hot, add two slices of Canadian bacon to the pan. Cook, flipping occasionally, until the bacon is browned on both sides. Once the muffins are toasted and the bacon is browned, place the muffins open-faced onto a plate. Placed a piece of bacon on each muffin half. While the muffin and bacon are still hot, add a slice of cheddar cheese on top of each half. Return to the stove to add more oil and crack two eggs into the pan. Sprinkle a small amount of water (about 1 tsp) into the pan and cover quickly with the glass lid. Set the timer for 3 minutes (or longer if you prefer your yolks less runny). Adding the water and covering will create steam the pan will allow the thin layer of white on top of the yolk to cook, assuring that all of the white is cooked fully. Once the white on top of the yolk is cooked and the yolk is cooked as desired, use a spatula to place the hot eggs carefully onto the cheddar cheese. Season with salt and pepper to taste.