Split the English muffin and brown each face in a hot pan. Set aside. Keep the pan on medium heat. In a saucepan of boiling water, cook the Canadian bacon for 10 minutes. Grease the inside of the can with shortening or coat with a nonstick spray. Place the greased can in the hot pan over medium heat and crack the egg into the center. Break the yolk. When the surface of the egg begins to firm, cut around the inside of the can with a butter knife to free the edges. Pull the can off the egg; turn the egg over and cook for 1 minute more. Build the sandwich in the following stacking order from teh bottom up: bottom English muffin American cheese egg Canadian bacon top English muffin Microwave for 15 to 20 seconds on high for uniform heating, if desired. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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|Serving Size: 1 Serving (161g)|
|Recipe Makes: 1|
|Calories from Fat: 151 (43%)|
|Amt Per Serving||% DV|
|Total Fat 16.8g||22 %|
|Saturated Fat 7.9g||39 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 252.1mg||78 %|
|Sodium 901.4mg||31 %|
|Potassium 280.6mg||7 %|
|Total Carbohydrate 26.4g||8 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 24.9g|
|Protein 22.5g||32 %|
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Calories per serving: 350
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