Open-Faced Egg Mcmuffin - cooking recipe

Ingredients

2 large eggs
1 slice American cheese
2 slices deli ham (if it's circle-shaped, all the better!)
1 English muffin (I use Thomas Light Multi-grain)

Preparation

Split the english muffin with a fork, and toast it. When it's toasted, set open-faced on a plate, and put one slice of deli ham on each English muffin side.
Heat a small nonstick pan on medium-high heat, and break both eggs into it, being careful not to break the yolk.
When the white is firm enough, \"separate\" the egg whites from each other (because they've probably cooked their whites together) with a silicone spatula, and flip each egg over. Try to make them about the size of the english muffin, if you can.
While the eggs are cooking, divide your slice of cheese in half, and arrange half a piece on each piece of ham. You might need to arrange it more to make it fit (the egg will melt the cheese).
When the egg yolks are done to your liking, take the eggs and put one on each side.
Tip: I eat these by holding the English muffin with my hand shaped like a \"C\" around the base and sometimes I have to hold the egg on when I bite into it with my index finger, so I recommend cooking the yolks all the way, unless you want juicy yolk all over the place!