Perfectly round eggs with fully set whites and a fork-pierced yolk give this breakfast sandwich that classic diner-counter look, steamed to a tender finish right in the skillet. Canadian bacon gets a quick sear until the edges turn lightly golden, layering in smoky, salty depth alongside a melty slice of American cheese. Everything gets stacked while the egg is still warm, so the cheese softens just enough to hold the whole thing together in one neat bite. It's a fast, satisfying handheld breakfast that comes together in one pan with minimal cleanup, and it's a solid pick for a gluten free morning routine. Toasting the muffin halves until golden at the edges adds a nice crisp contrast to the soft egg and warm cheese in the middle. This one's easy enough for a weekday but tastes like a weekend treat.
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Toast the English muffin halves in a toaster until golden at the cut edges, about 2–3 minutes. Set aside.
Melt the butter in a nonstick skillet over medium heat until foamy. Place two egg rings (or wide-mouth mason jar lids with the rubber seal removed) in the pan and crack one egg into each ring. Pierce the yolk with a toothpick or fork tip so it cooks through. Season lightly with salt and pepper.
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