Ok, so eggs on an english muffin might not be a novel idea, but how do you get the egg to fit the round muffins?
How about using a biscuit cutter?
Grease the edge of a large round biscuit cutter and place in greased pan or on griddle. Crack 1 egg into the ring mold, salt, and let cook till edges are firm. Shake pan to loosen egg. If egg doesn’t give from mold easily, then loosen with a sharp knife or small rubber scraper and remove ring. Flip egg round over to finish cooking.
Stack egg on prepared english muffin with all the fixings. Wrap sandwiches in foil and take out the door or placed in a warm oven, and they will stay yummy for a staggered wake up call. Wrapped in parchment and frozen individually, sandwiches can be stored in freezer bag for 2 months. Reheat in the microwave or oven.
Nancy Warner 
