Savory Recipe

Cook bacon

Place a cold skillet (preferably cast-iron or stainless) over medium heat. Lay 4 bacon strips in a single layer without overlapping. Cook 4–6 minutes, flipping occasionally, until edges are browned and bacon is crisped to your liking. Reduce heat if bacon browns too quickly. Transfer bacon to a paper-towel-lined plate to drain.

Toast and butter the bread

While the bacon finishes, split an English muffin (or ready your chosen bread) and toast it in a toaster or in a separate dry skillet over medium heat until golden, about 2–3 minutes. Spread 1 tablespoon unsalted butter on the warm bread so it melts in.

Heat pan for eggs

Wipe the bacon skillet with a paper towel to remove most fat, leaving a thin coating for flavor (or add 1 tsp neutral oil/extra butter if you removed too much). Return the skillet to medium-low heat. Add 1 teaspoon neutral oil or a small pat of butter and let it warm but not smoke.

Crack eggs and season

Crack 2 large eggs into small bowls or cups (this prevents shell bits and makes sliding into the pan easier). Gently slide eggs into the skillet spaced slightly apart. Season each egg lightly with about 1/4 teaspoon of salt and a pinch of black pepper.

Fry to preference

For sunny-side-up with set whites and runny yolks: cook undisturbed over medium-low heat for 2–3 minutes until whites are set but yolks still jiggly. For over-easy: cook 1.5–2 minutes until whites set, then gently flip each egg and cook 10–20 seconds more. If you prefer whites fully set without flipping, add 1 tablespoon water to the pan and cover immediately for 20–30 seconds to steam the tops.

Place 1 slice of sharp cheddar on the bottom half of the toasted bread while bread is still warm so the cheese softens slightly. Layer the hot bacon (4 strips) over the cheese.

Using a spatula, transfer the fried eggs onto the bacon. If assembling an open sandwich, you can leave as-is; if making a closed sandwich, spread 1 teaspoon mayonnaise (optional) on the top half of the bread, place it over the eggs, and press gently.

Season the assembled sandwich with a small pinch of extra salt and pepper if desired. Let it rest 30 seconds so the cheese melts further, then slice in half (if applicable) and serve immediately.

To make ahead: cook bacon and reheat gently in an oven at 300°F (150°C) for a few minutes. Eggs are best freshly fried. Swap cheddar for other melting cheeses like American or Monterey Jack if preferred.