Skip to main content


  • 2 Thomas’® Original English Muffins
  • 4 eggs
  • 4 oz sliced ham steak or Canadian bacon
  • 4 slices cheddar cheese
  • ½ cup salsa verde
  • 1 tbsp vinegar
  • butter
  • salt
  • hot sauce
  • sour cream


  1. Set salsa verde out ahead of time, allowing the chill to come off.
  2. Prepare a large pot with water, vinegar and a pinch of salt. Bring to a low simmer/bubble.
  3. In a small skillet, pre-sear your ham or bacon until lightly browned. Set aside and cover to hold warmth.
  4. Carefully crack and drop eggs into poaching liquid. Make sure to crack them away from one another and try not to mess with them too much once dropped. Cook approximately 4 minutes or until desired doneness is reached.
  5. While eggs are cooking, split your English Muffins with hands or a fork and toast lightly. Once toasted, butter as desired and place the Muffins on two plates.
  6. Place one slice of cheese on each, topped with a warm piece of ham or bacon.
  7. Once cooked as desired, and using a slotted spoon, carefully remove your poached eggs and allow them to drip dry for a second. Place each egg to complete your tasty stack!
  8. Place 2 tbsp salsa verde over each egg, then splash with your favorite hot sauce and/or a dollop of sour cream and serve with tots. Enjoy & Bon Appetit!

Find a store near you.

Buy now.

Cure your case of the mundanes.