Since its incorporation in 1955, McDonald's Corporation has not only become the world's largest quick-service restaurant organization, but has literally changed Americans' eating habits--and increasingly the habits of non-Americans as well. On an average day, more than 46 million people eat at one of the company's more than 31,000 restaurants, which are located in 119 countries on six continents. About 9,000 of the restaurants are company owned and operated; the remainder are run either by franchisees or through joint ventures with local businesspeople. In 1954 Ray Kroc, a seller of Multimixer milkshake machines, learned that brothers Richard and Maurice (Dick and Mac) McDonald were using eight of his high-tech Multimixers in their San Bernardino, California, restaurant. His curiosity was piqued, and he went to San Bernardino to take a look at the McDonalds' restaurant.

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Steak and Egg Bagel Sandwich



STEAK and EGG BAGEL SANDWICH
McDonald's Copycat Recipe

Serves 4

Sauce 
2 tablespoons mayonnaise
1 teaspoon creamy dill mustard
1 teaspoon vegetable oil
1 slice of white onion, quartered
1 (14-oz) package Steak-Um chopped steak (7 steaks)
4 eggs
1 teaspoon butter
salt
ground black pepper
4 plain bagels
8 slices American cheese

Prepare the sauce by combining the mayonnaise with the dill mustard in a small bowl. Set this aside until you are ready to use it.

Heat 1 teaspoon of vegetable oil in a medium skillet over medium heat. Separate the onion slices and saute in the oil until light brown.  Heat a large skillet over medium/high heat. Break up the sandwich steak into the hot pan and cook until brown. Drain off fat. Add the grilled onions to the meat and stir.

To make the eggs it's best to make one at a time in a small 6-inch skillet. If you have more than one of these small pans, you can save a little time. Beat an egg in a small bowl with a whisk until it is smooth, but not foamy. Add a pinch of salt and pepper to the egg. Heat a small 6-inch skillet
over low heat. Add 1/4 teaspoon of butter to the pan. When the butter has melted add the egg to the pan. Swirl the pan so that the egg spreads  evenly. As the egg begins to cook, use a spatula
to pull in a couple of the edges so that raw egg flows from the top onto the hot pan. Cook for 2 to 3 minutes, then fold over one of the edges of the  egg using a spoon or fork. Fold it down about an inch. Fold the opposite end over as well. Then fold the remaining two edges over, creating a small
rectangular or square mini-omelet. Flip the little omelet over and turn off the heat.

To toast the bagels:  Slice a bagel in half and place it with the faces up on a baking sheet. Grill the faces of the bagel halves in your oven, set on broil, until golden  brown. You may also use a toaster oven for this step, but be sure to place the sliced bagel halves onto a small baking sheet or on aluminum foil.

To serve:  When the bagels are toasted, spread about 1/2 tablespoon of the sauce onto the face of the top bagel half. Place a slice of cheese onto the face of each bagel half. Divide the meat into four portions and stack one portion onto the cheese on the bottom bagel half. Place the finished omelet onto the meat on the bottom half of the sandwich. Finish by flipping the top half of the sandwich over onto the bottom. Heat for 15 seconds in microwave if needed to warm.

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