The perfect breakfast sandwich for a quick and easy hot meal.
Preheat a skillet to a medium low heat. Place canning lid in skillet to heat with the pan, and spray a little non-stick spray on the pan and the lids.
Crack an egg into each lid and hold the lid down with your spatula for about 30 seconds, so that the egg does not leak out the bottom of the lid. Break the yoke.
Let cook for 4 minutes on each side. Usually, these are cooked well done to avoid any yoke spilling when you bite into them.
In a separate pan cook the sausage until done.
While the egg and sausage are cooking, toast the English muffin. Spread some butter on the English muffin once it has been toasted.
When egg and sausage are fully cooked remove from the pan and assemble the sandwich by placing the sausage on the toasted muffin first, then the egg and finally the cheese.
Serve with hash browns or fruit.