Split all of your English muffins with a fork (if homemade or not split). Spread butter on all cut sides and place each side, cut side up under the broiler in your oven or toaster oven. 

Broil for 3 or 4 minutes or until the butter is fully melted and the muffin has become brown and toasty. 

Place English muffins aside. 

In a medium pan over medium heat, add your slices of Canadian bacon and cook for 3 or 4 minutes per side until they're brown and warmed up. Once that has happened, move the meat out of the pan to a plate to rest. 

Take two jar lids with the screw top and spray them all down with non-stick spray. Turn the lid upside down inside the screw top so that your lids and screw tops have formed a sort of cup. They need to be very well lubricated with non-stick spray at this point.

Add jar lids into the pan, still over medium heat and crack eggs into each lid "cup." Once the eggs are in each jar lid cup, take a fork or knife and break the yolk and stir things around to get the egg white and yolk mixed around a little. 

Add salt and pepper to each egg. 

Spoon 4 or 5 tablespoons of water in the pan (outside of the jar lids) and then add the cover to the pan. This is going to help steam the top of  your eggs to the proper doneness. 

Cook eggs in jar lids for 3 or 4 minutes. Lift the pan lid if you want to test the doneness with a fork or knife. 

After the eggs are cooked to your liking, remove the jar lids, full of eggs, to a plate or cutting board. Carefully turn over each jar lid and the egg should slide right out. 

Compose each English muffin breakfast sandwich in this order: Toasted muffin bottom, round egg, slice of American cheese, Canadian bacon, jam or honey (optional) and then top with the English muffin top. Placing the slice of American cheese between the egg and the ham is different from how McDonald's does it, but it should allow the cheese to melt between the two warmest sandwich items. Check the notes if you want to do it just like McDonald's does it. 

Serve sandwiches and enjoy!