Breakfast Sandwich Recipe

Cook bacon

Heat a large skillet over medium heat. Add bacon strips in a single layer and cook until edges brown and bacon is crisp, 6–8 minutes, flipping occasionally. Transfer to a paper towel–lined plate to drain. Reserve 1 tablespoon bacon fat in the pan and discard the rest.

Prepare muffins

Split the English muffins and toast them cut-side down in the same skillet over medium heat for 1–2 minutes until lightly golden. Alternatively, use a toaster. Keep toasted halves warm.

Scramble eggs

In a bowl, whisk together the eggs, milk, 1/4 tsp salt, and 1/4 tsp black pepper until combined and slightly frothy. Add 1 tablespoon butter to the skillet with reserved bacon fat and melt over medium-low. Pour eggs into the skillet. Let eggs set at edges, then gently stir with a spatula, folding and pushing from edges to center, cooking to soft curds, about 2–3 minutes. Remove from heat while still slightly glossy (they’ll finish cooking off-heat).

Assemble sandwiches

Place two toasted muffin bottoms on a work surface. Divide scrambled eggs evenly (about half per sandwich). Top each with 3 bacon strips and one slice of cheddar. Spoon 2 tablespoons tomato relish (see next section) over cheese. Cap with muffin tops. If desired, place sandwiches back in skillet over very low heat, cover briefly 30–60 seconds to melt cheese slightly. Serve immediately with green salad.

Combine diced tomatoes, finely diced red onion, basil, olive oil, red wine vinegar, sugar, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl. Stir to combine. Let sit at room temperature 10 minutes to allow flavors to meld. Taste and adjust seasoning. This yields about 1 cup; use about 2 tablespoons per sandwich.

In a bowl, toss the mixed greens and sliced cucumber with lemon juice, 1 teaspoon olive oil, 1/8 tsp salt, and 1/8 tsp black pepper until lightly dressed. Serve alongside each sandwich (about 1 cup greens per serving).