A commenter from last week had this to say, “Let’s see a substitute for the egg-McMuffin (but we all know nothing beats the real thing!).” It seems that many people have a soft spot for that ubiquitous breakfast sandwich, the McMuffin. I can’t say that it was a part of my childhood, never having even tasted the bizarre egg patty until just a few years ago.

But I can understand the mystique. There is just something so pleasing about having your first meal of the day being hand-held, self-contained, and probably given to you by a person wearing a paper hat behind a plexiglass window. An entire meal, nestled cozily in a muffin or biscuit, waiting to be gobbled up by morning time diners– now that’s good eatin’. But here in New York City, a city bustling with pedestrians, subways, and a sea of yellow taxi cabs, the drive-thru is a bit of a moot point. But the breakfast sandwich is still served right up at my house.

Rolling out of bed on Sunday morning, and feeling a bit peckish, I made a sandwich that was far from a McMuffin. Maybe my sandwich could be considered a second cousin once removed to the fabled original. The haute McMuffin, if you will. Let’s talk about just what was in this scrumptious Sunday morning concoction.

First I scrambled some eggs, slowly over low heat, creating small curds. When the eggs were just about set, I turned off the heat, and leaving the eggs in the pan, and sprinkled some creamy gorgonzola cheese over the eggs. I toasted an English muffin until crisp and golden brown. Then taking it from the toaster I spread on a thin layer of rich honey. Some thin slices of pear were piled on next, followed by a grinding of cracked black pepper. Finally the eggs were piled on top, the gorgozola by now melting to an oozy finish. I capped the creation with the other half of the muffin, and took a bite.

Far from what you’d get from the drive-thru, though I would have to say, perfect nonetheless.