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Categories:Viewed: 68 - Published at: 8 years ago
Ingredients
- 4 English muffins
- 8 slices Canadian bacon, about 4 ounces
- 1 large onion, peeled and sliced thin
- 1 tablespoon butter
- 3 tart cooking apples, like Granny Smith, 1/4 inch slices (leave peel on)
- 2 teaspoons granulated sugar
- 1 cup half-and-half
- 1 tablespoon brown sugar
- 1 tablespoon Dijon mustard
Method
- Turn oven to lowest setting.
- Split and toast muffins.
- Spray nonstick skillet with cooking spray and set over high heat. Fry bacon just until it begins to brown, about 1 minute on each side.
- Remove bacon from skillet and drain.
- Arrange toasted muffin halves on baking sheet or heat-proof serving platter and place a bacon slice on each half. Place in oven to keep warm.
- Wipe out skillet and place on low heat. Add butter to melt.
- Add onion slices and saute 3 minutes.
- Add apple slices to skillet. Sprinkle with granulated sugar and raise heat to med-high. Cook until apples and onions are tender, about 5 minutes.
- Scatter apples and onions evenly over the bacon-topped muffins. Return to oven to keep warm.
- Whisk together half-and-half, brown sugar and mustard.
- Pour this into same skillet and bring almost to a boil over medium heat, whisking constantly. Cook for 1 minute more, but don't let boil.
- Transfer 2 muffin halves to each individual serving plate, topping with plenty of apples and onions. Top with sauce and serve immediately.
