I made a Michelin-starred chef’s version of a McDonald’s McMuffin. It only took 10 minutes and tasted way better than the original.

A bacon and egg sandwich on an english muffin — Michelin-starred chef Greg Marchand’s homemade version of a McDonald’s McMuffin.
Courtesy of Frenchie

Michelin-starred chef Greg Marchand told me he had a homemade version of a McDonald’s McMuffin.
Marchand said his 10-minute recipe was healthier and tasted “100 times better.”
The bacon and egg muffin was deliciously crunchy and cheesy — and superior to the McDonald’s version.

Greg Marchand first told me about his bacon and egg muffin when I asked Michelin-starred chefs to share their favorite quick lunches.

The chef patron of Frenchie in Paris revealed he had a homemade — and upgraded — version of the McDonald’s McMuffin.

“This muffin wins, every time,” Marchand said. “My kids and wife love it too and — if you’re like us and generally have cheese, eggs, and bacon in the fridge — it’s perfect and comes together in about 10 minutes.”

“It’s healthier than the famed McDonald’s version and about 100 times better!” he added.

The promise of a 10-minute breakfast sandwich already won me over. And after Marchand sent me a photo of his creation, I knew I had to try it.

Marchand’s bacon and egg muffin requires just a few main ingredients.

Michelin McMuffin — Anneta Konstantinides/Business Insider

To whip up this Michelin-starred McMuffin, you’ll need:

An English muffin
Smoked bacon
Eggs
Cheddar slices
Ketchup
HP sauce

“HP sauce is a popular condiment in Britain,” Marchand explained. “It’s a secret mixture made from tomatoes, tamarind, dates, and spices. It has a flavor that is sweet, spicy, and savory.”

While it may have British roots, HP sauce is readily available at many US supermarket chains. Check the international foods aisle, or look by the ketchup and barbecue sauces.

To begin, I first cooked my bacon.

Marchand recommends using a skillet or griddle for this recipe, and I went with the latter.

Since I was making breakfast for my family, I cooked two slices of bacon for each sandwich. After the bacon finished cooking, I placed the slices on a plate lined with a paper towel to drain the grease.

As the bacon started cooking, I prepped my English muffins.

I cut each muffin in half and spread unsalted butter on both sides.

Marchand recommends keeping pre-sliced English muffins in your freezer so that “they’re there for a rainy day and a lunch like this.”

Once the bacon was ready, I started prepping the rest of the ingredients.

I wiped the bacon grease from my griddle, added some olive oil, then cracked an egg into an egg ring the same size as my English muffins (per Marchand’s recommendation).

I then placed my first English muffin on the griddle — buttered sides down — to help it soften.

Then it was time to start building the sandwich.

After about a minute or so, I flipped over my English muffin halves so they could toast while I made my sandwich directly on the griddle.

I placed a slice of cheddar cheese on each half, letting the muffin’s heat melt it.

Once the cheddar slices had softened, it was time for some saucin’.

Marchand recommends adding ketchup to one of the muffin halves and HP sauce on the other.

Then I added the bacon slices.

After the bacon finished cooking, I placed the slices on a plate lined with a paper towel to drain the grease.

Before I put the slices on the sandwich, I made sure to break them in half so they would fit nicely.

I plopped my egg right on top of the bacon.

My fried egg was cooked in just a few minutes. Don’t forget to season it with some salt and pepper!

I then carefully placed the top half of the muffin on my sandwich, making sure not to break the yolk.

Marchand recommends bringing the two halves of your sandwich together only when it’s time to eat so “you can have the pleasure of breaking the yolk as you sink your teeth into it.”

I put Marchand’s bacon and egg muffin next to the McMuffin, and it already looked far more impressive.

My dad picked up some Egg McMuffins from the drive-thru at our local McDonald’s before my taste test, and things already weren’t looking great for the fast-food giant.

Similar to Marchand’s sandwich, the McDonald’s Egg McMuffin is made with a toasted English muffin and “freshly cracked” egg, butter, and “melty American cheese,” as well as lean Canadian bacon, according to its website.

Marchand’s version appeared fluffier than the squished McDonald’s sandwich, which had a much flatter English muffin. I could tell Marchand’s muffin also had a lot more cheese, which looked delicious as it melted down the sides of the sandwich.

The Michelin McMuffin was clearly more visually appealing, but would it taste “100 times better” as Marchand had promised?

Moist, cheesy, and crunchy are just three of the words I’d use to describe this delicious sandwich.

The sandwich is structured so that every bite gives you a little bit of everything, and the ingredients are all covered in the delicious yolk that soaks the sandwich once you sink your teeth in.

My parents both loved how moist the sandwich was, along with that sweet kick of flavor from the HP sauce.

“Overall, it’s a great experience,” my mom said. “Can I have one of these every day?”

When it was time to try the McDonald’s McMuffin, the differences were instantly obvious.

While Marchand’s sandwich is delightfully crunchy, the McDonald’s McMuffin is just chewy. The English muffin from the fast-food giant was really dry, the egg tasted rubbery, and the entire thing needed some sauce.

“It’s not juicy or moist,” my dad said. “There’s a plastic flavor.”

I would definitely recommend Marchand’s egg and bacon sandwich for any meal.

Breakfast sandwiches can take a lot of time, especially when you’re cooking for the entire family. But Marchand’s recipe is so easy, especially if you’ve got a griddle or large skillet and can make multiple sandwiches at once.

The ingredients are cheap and pantry-friendly, and everything cooks in a matter of minutes. It’s the kind of comfort food that would taste great at any hour — a filling lunch, midnight snack, or hungover breakfast.

And it’ll take the same amount of time to make — if not less — than getting through the line at a McDonald’s drive-thru.

I’m definitely lovin’ that.

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