Egg McTeddy

Layer all the best breakfast ingredients on an English muffin-and create an Egg McTeddy. On very special occasions, prepare this dish using croisants or stuffed inside a brioche.

Ingredients  2 ounces Cheddar cheese (about 1/2 cup grated)  4 ounces sliced cooked ham (about 6 thin slices)  1 sprig fresh dill or 1/4 teaspoon dried dill weed  6 eggs  4 English muffins  3 tablespoons butter, at room temperature.

Utensils Grater Waxed paper Measuring cups Cutting board Utility knife (Optional) Measuring spoons Small mixing bowl Fork Toaster Table knife Frying pan Wooden spoon Pot holder

1. Using the largest holes on the grater, carefully grate the cheese slowly over a sheet of waxed paper. ( Do this slowly so you don't scrape your knuckles.) You should have about 1/2 cup. Tear the ham slices into small pieces, or if the pieces are too thick to tear, carefully cut the ham into small pieces on the cutting board with the utility knife. Pick off tiny sprigs of fresh dill or measure out the dried dill.

2. Break the eggs into the small mixing bowl and beat with the forks until the yolks and whites well blended.

3. Using the fork, pierce the edges of the English muffins and gently hold the halves apart. Toast the muffins in the toaster, then butter the rough of all the muffins, using two table-spoons of the butter.

4. Melt the remaining one table-spoon butter in the frying pan over medium heat. Pour the beaten eggs into the frying pan and stir with the wooden spoon. When the eggs begin to stick, sprinkle in the cheese, ham, and dill. Cook, stirring gently, until the eggs are firm but not dry.

5. Spoon the eggs on the four muffin bottoms. Cover with the muffin tops and serve immediately.

Tip: If you are using croisants instead of muffins, you will need to split them in half with a utility knife. Do it slowly because croisants are a little fragile and don't want them flaking into a million pieces.