Coppa and Burrata with Egg on English Muffin

Thin sliced air-cured pork is perfectly paired with creamy burrata cheese and topped with a sunny egg on a chewy gluten-free English Muffin.



  • 1 Canyon Bakehouse Original or Whole Grain English Muffin, toasted
  • 1 tsp. Butter
  • 2 oz. Burrata
  • 4 Slices of Coppa
  • Fresh Basil Leaves
  • Sliced Roma Tomato
  • 1 Egg, cooked sunny side up


  1. Spread one half of the toasted English Muffin with burrata.
  2. Top the burrata with the coppa slices.
  3. Layer the other half of the toasted English Muffin with basil, tomato slices and the sunny egg.
  4. Place the halves together to serve.


Difficulty: Easy

Prep: 5 min

Cook: 5 min

Servings: 1