Split open the English muffins and toast them in a toaster. Then spread butter on the toasted English Muffins
Heat a skillet over medium high heat. Cook the Canadian bacon on both sides for 1-2 minutes in 2 teaspoons of the butter until the bacon is slightly browned.
Place 1 piece of Canadian bacon on each English muffin. Then place 1 tablespoon of the butter in the same skillet where you cooked the bacon.
Place a canning lid or an egg ring into the skillet and spray it with a non-stick cooking spray. Crack an egg into the rings. Then pour the water into the skillet and place a lid on top. Cover for 2-3 minutes until the eggs are set.
Carefully remove the eggs from the rings (the rings will be hot) and place the cooked eggs on each piece of Canadian bacon. Then top each egg with one slice of American cheese and the top part of the English muffin.
Serve immediately while warm and enjoy!
Notes
These are great to make ahead for the week. Refrigerate the leftovers in an airtight container for up to 5 days. You can easily use sausage or bacon instead of Canadian bacon in this recipe if you prefer.