One of the biggest problems I face when it comes to grabbing a McMuffin is that I’m never awake before 10:30am. They make the perfect hangover treat, and we can show you how to make your very own breakfast bun at home, any time of the day.

It probably won’t be quite the same, but it’s pretty damn close.


Serves 4

4 English muffins
4 slices high-quality bacon
4 large eggs
4 slices American cheddar or swiss cheese
unsalted butter, for spreading
salt & pepper seasoning


Spread butter on each half of each muffin slice, and then gently swirl in a large skillet over medium heat. Gently press the halves into the pan until they are lightly browned. After about 4 minutes, transfer to plates with their other half.

Cook the bacon slices in the skillet for approximately 2 minutes or until browned and crisped around the edges. Transfer the slices to the lower half of the muffins.

To get those lovely round eggs, grab a muffin baking tray and crack each egg into a muffin tin. Season with salt and pepper, and then bake at 180 C/350 F for 15 minutes. Remove from the oven, leave to cool slightly, and then using a blunt knife, pop them out of the tray and transfer to the lower muffin halves. Top the eggs with a cheese slice and then put the muffins together. Wrap them in foil and heat them gently in the empty skillet with the heat switched off, occasionally flipping them.

Unwrap, and serve immediately. Enjoy your copycat breakfast bun!