McDonald’s (Boundary and Lougheed) – The Super Terrific Happy Big Breakfast McMuffin
Is it “fast food” or “good food, quickly”? While I’m leaning towards “fast food”, that’s not necessarily a bad thing. Sometimes you just have the urge for a Big Mac or fries. Today, I had an urge for a Big Breakfast so I stopped by the McDonalds on Boundary and Lougheed.
Now, I don’t have a lot of high expectations for a fast food outlet… I’m just happy if they get my order right. One of the things I’ve learned from past experience is to always check your order before you leave. Case in point, today I got Hot Cake Syrup with my Big Breakfast instead of Strawberry Jam. Fortunately (you’ll see why later), I checked my order before leaving and quickly got the syrup replaced with the jam.
I don’t eat Big Breakfasts the same way most people do. I actually like putting all of the components together into one giant Super Terrific Happy Big Breakfast McMuffin. You might be asking “why don’t you just get a Sausage and Egg McMuffin?” but as you’ll see, this is way better.
So in an effort to share my knowledge, I’ll show you step-by-step, how to create the Super Terrific Happy Big Breakfast McMuffin:
Step 1: Preparations
1 Big Breakfast with Hashbrowns
1-2 Packets of Strawberry Jam
1-2 Packets of Ketchup
2 Packets of Pepper
Plastic Knife and Fork
Plenty of Napkins
Step 2: The Foundation
The most important part of this creation is the foundation. Generously spread the strawberry jam on the inside of the toasted english muffin. The jam is extremely important in maintaining structural integrity (hence, my earlier reference about hot cake syrup). I personally prefer the grape jam but it’s been a while since I’ve seen it at McDonalds.
Step 3: Building from the group up
The first layer should always be the sausage round. The jam will bond nicely to the patty and the patty is firm enough to maintain the next layers (which can be a little unstable).
Step 4: Prepping the egg
Things used to be easier when the Big Breakfast came with the folded egg (as opposed to the scrambled that you see below). The folded egg was the perfect size and consistency for building a towering behemoth of tastiness. Instead, we need to prep our creation before stacking the egg layer. First, spread a thin layer of ketchup on the sausage patty to help adhere the egg layer. Then, liberally sprinkle the pepper on top of the scrambled eggs to provide some “grip” for the next layer.
Step 5: Sunny Side Up
The scrambled eggs are a little too wide to fit on your new creation so I would suggest trimming it to fit before placing on your sausage patty. The same goes for the hashbrowns.
Step 6: The Ikea Factor
You know how when you buy furniture from Ikea and bring it home and expertly put everything together but still wind up with a few “extra pieces” afterwards that you’re not sure where they belong? Well, this is very similar… once you put your creation together, you’ll notice that you’ll have a couple of “extra pieces” left over (namely slivers of hashbrowns and egg). Don’t worry. And don’t throw them out like you do with your Ikea parts. They make great snacks while you’re finishing off building your new creation.
Step 7: The Finale
Top off your new masterpiece with the last layer of english muffin and there you have it… the Super Terrific Happy Big Breakfast McMuffin!
Trust me… just try it once and you’ll be hooked. Sure, people will look at you funny… but let’s face it, you’d look a lot funnier if you tried to build this with hot cake syrup.
Now, I thought this would be a little unique and odd, but thanks to the power of the internet, I found a site where someone built a Double Breakfast EggMc Big Mac… take a look here: Double Breakfast EggMc Big Mac
Food: 11 / 5 (if you follow my instructions)
Service: n/a (I refuse to rate their service until they put back the “Smiles: Free” on their menu)
3695 Lougheed Hwy
Posted on April 16, 2011, in Restaurant Review and tagged Food, McMuffin, restaurant review, Vancouver. Bookmark the permalink. 3 Comments.
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