Lightly toast the English muffin.

Spread 1 tablespoon of butter on each half.

In a small bowl, beat the egg with the water until pale in color and you no longer see streaks of the whites of the egg.

In a non-stick skillet over medium-high heat, melt the remaining 1 tablespoon of butter.

Pour in the egg and roll it around so that it coats the bottom of the pan.

Sprinkle it with salt and pepper.

Use a rubber or wooden spatula to lift the edges of the egg and allow the raw egg to run underneath.

Allow the egg to cook for about a minute until set, but still looks moist on top.

With the spatula, fold the edges of the egg into the center to create a square.

Place the cheese slice on the egg square and allow to cook for another minute.

Meanwhile, place the cooked bacon on the bottom half of the buttered English muffin.

Slide the egg square on top of the bacon and top with the other half of the English muffin.

Serve immediately.