Do Ahead

Cup of Yum
1. Prepare the English muffins (click the link in Ingredients for the recipe)

Make the Egg McMuffins

1. Heat one tablespoon of butter in a large skillet over medium heat. Working in batches, add the Canadian bacon and cook, flipping occasionally, until lightly browned on both sides. Set aside.
2. In the same large skillet, add the rest of the butter and melt over medium-low heat. Place the rings in the skillet. Pour in about ½ cup of water around the rings. Crack one egg into each ring. Use a fork to break open the yolks. Add a pinch of salt and pepper over each egg. Cover with a large flat object, such as a medium-sized cast-iron skillet. Cook until yolks are fully set, about 8 minutes. Remove from the pan and gently press the cooked eggs from the rings.
3. Use a fork and then your fingers to split open each English muffin.
4. Toast the muffins, cut-side up, until just toasted. Remove and add two slices of cheese to each bottom muffin. If desired, return to the toaster oven (or low-temperature oven) and heat a minute or two longer until the cheese is melty.
5. Remove the muffins and place the cooked egg on top of the cheese, and then the seared Canadian bacon. Top with the top muffin and serve at once.