Michael Louis Scott's Egg McMuffins

Cut four three inch by 1.5 inch by .25 inch slices of Danish Plumrose ham or other ham.

Cut four three inch by 1.5 inch by .25 inch slices of any type of cheddar cheese

Set aside two pitted California black olives

Use an Ensar Corporation from Wheeling, Illinois 60090-6035 microwave egg poacher #869 or other similar microwave egg poacher

Followed the instructions, and oil the inside of the two egg compartments with a little bit of olive oil or other cooking oil with one's fingers.

Washed one's fingers.

Put in a teaspoon of water in each egg compartment, and then a large jumbo egg in each egg compartment.

Prick with a tooth pick each white of the egg and each yoke four times in random places.

Put on the lid, and I put it in the General Electric microwave oven, but do not start it.

Then take one English Muffin, and cut it in half using a fork.

Put one half slice each in toaster and toasted them about medium.

This takes about four minutes.

After three minutes toasting, microwave the eggs for 60 seconds.

Then put the English muffin slices on a microwave proof plate, and spread two pads of margarine on each half.

Then put the soft poached eggs on top of each half of toasted English muffin.

Then put two slices of ham side by side on each.

Then put two slices of cheese side by side on each across the other direction.

Then put it all in the General Electric microwave oven and put the microwave lid over it.

Microwave it for 60 seconds depending on how well, one likes it done.

Then put the hot plate on a regular dinner plate.

Then put a black olive in the middle of each of the two portions.

Then spread a thin layer of grated parmesan cheese on each portion.

Enjoy your Egg McMuffins.