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

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

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."

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."