vegetable oil
 american cheese
 canadian bacon


small non-stick skillet with lid
ring mold
wooden tongs
paper towel
Toast the muffins.
Preheat the skillet over medium heat. Brush oil along the inside of the ring mold then set it inside the skillet.
Break the egg into the ring mold. Break the yolk with a piece of eggshell or a chopstick. Pour in about a tablespoon of water outside of the ring mold. Quickly cover then cook for about 1.5 minutes.
The muffins should finish toasting while the egg is cooking. Butter both sides, then set the bottom half of the muffin onto a plate and layer the cheese on top of it.
When the egg has finished cooking, pull out the ring mold with tongs, scoring the perimeter of the egg with a paring knife if needed to loosen it. Transfer the egg on top of the cheese with a spatula.
Wipe out the skillet with paper towel then warm the Canadian bacon in it. Transfer the bacon on top of the egg, then add the buttered muffin top to finish. Enjoy immediately.