DIY egg muffin breakfast sandwich

In the past 2 years I've been eating less and less at fast food restaurants.
3 reasons for my choice
1) Tying to cut out as much and eat less processed nasty foods I can
2) Trying to save money
3) Trying to lose weight

Now I've been recreating a lot of my favorite meals with fresh whole foods with a lot of luck, most times it tastes even better and if by chance I have to eat out (with friends or family) I have a hard time ordering since I'm so used to how I make it Lol.

Now the past few mornings, my boyfriend has been wanting a well known muffin sandwich from a certain fast food chain. Well since we don't have one close (the closest one is 20 miles away) and I happened to have English muffins in the fridge I figured I could whip some up.

Now I know its hard to get the eggs to fit perfectly on the muffin without cutting it away but I have a trick my Grandma taught me when I was a kid, use a wide mouth canning jar ring. Canning jar lids have 2 pieces, the lid that seals and the ring that screws on and holds the lid in place.

**Please excuse the horrible cell phone pics** 

All I do is wash the ring and dry well, spray it with cooking spray or coat with any type of oil you prefer, I use coconut oil myself. Get your egg frying pan to your preferred egg frying temp (I use about medium heat) place greased ring, lip side down.

Add a slice of ham (like I did) or a precooked sausage patty or strip of bacon in the ring.

Crack an egg and season to taste.

Add a splash of water and cover with a lid to "steam" the top part of the egg until its completely cooked (1 to 3 mins).

Flip so now the ham is on top and the ring should lift off. The ring will be hot so use a fork.

Let cook a minute or so then add cheese. Now I replace the cover and turn off the heat to help the cheese melt a little better.

Add egg, ham and cheese to toasted English muffin. Tada! Easy homemade egg muffin breakfast sandwich!