My personal affection for fast food breakfast is well documented. I typically avoid the drive-thru, except in the mornings. Like many, the Chik-fil-a chicken biscuit is a favorite of mine, but coming in a close second is the McDonald’s McMuffin…specifically, the bacon or sausage, egg, and cheese McMuffin. I can inhale those things.
Of course, this isn’t the healthiest way to start a day, something that my wife enjoys reminding me of on a regular basis. So, we have fallen into a tradition as of late that keeps me out of the drive-thru, at least on weekends, and in the kitchen making her breakfast.
As we wake for a leisurely Saturday or Sunday morning – a fringe benefit of being childless that we are milking as long as we can – rather than hoof it down the street for my McMuffin fix, I’ve gone back to cooking breakfast at home. But do I make an egg white and spinach frittata and a cup of seasonal fresh fruit?
Hell no. I make my own McMuffin.
Among the benefits of making your own fast food breakfast at home, eating healthy isn’t one of them, at least not the way I do it. At the end of the day, whether it comes from your own kitchen or an assembly line, eggs, bacon, cheese, and carbs aren’t going to help your waistline.
But, aside from the uptick in the quality of ingredients, you get other fringe benefits in taste, like being able to leave the eggs runny (always recommended) and the flexibility to throw some salsa and avocado on there for a twist.
There is no recipe here – I’d frankly feel a little foolish typing a recipe for what amounts to a simple sandwich with bacon, eggs, and cheese – but there is one piece of advice I’d give: Fry the eggs in bacon grease. So much better in your mouth and only marginally worse for your heart.
Anyone else tried replicating some of your favorite fast food dishes at home? How do you do it?
- By Jon Watson, Food & More blog