Bacon, Egg & Cheese Recipe

Cook the bacon

Place a skillet over medium heat. Add the 4 bacon slices in a single layer (trim if needed). Cook, turning occasionally, until crisped to your liking, about 6–10 minutes depending on thickness. Transfer cooked bacon to a paper-towel-lined plate to drain and reserve 1 to 2 tablespoons of bacon fat in the skillet (or discard fat and wipe skillet if you prefer butter).

Prepare the egg

In a small bowl, whisk the 2 eggs with 1 tablespoon milk or cream, 1/4 teaspoon black pepper, and 1 teaspoon salt until blended. For a folded or patty-style egg that fits the bread: melt 1 tablespoon unsalted butter in a nonstick skillet over medium-low heat. Pour in the egg mixture and let it sit undisturbed 10–15 seconds, then gently scramble or tilt the pan to form a single round omelet/patty shape that matches the bread (cook about 1–2 minutes). Flip carefully and cook another 15–30 seconds until just set but still tender. Alternatively, for an easy sandwich egg, crack eggs into a small round ring (egg ring) and cook as described to make an even patty.

Toast and assemble

While the egg finishes, split and toast the English muffin (or toast the bread) until golden. Immediately place 1 slice of cheddar cheese on one hot half so it begins to melt. Place the cooked egg on top of the cheese, then layer the 4 bacon slices over the egg. Top with the other muffin half. If you like, add optional hot sauce, tomato slice, or chopped chives before closing.

Serve

Let the sandwich rest 30 seconds so the cheese finishes melting, then cut in half if desired and serve hot.

Hot sauce: Drizzle 1 teaspoon over the egg or bacon before closing the sandwich. Tomato: Add 1 thin slice directly on top of the cheddar before the egg or on top of the bacon. Chives: Sprinkle 1 teaspoon chopped chives onto the egg immediately after flipping so they warm and adhere.