Come Unoriginal Recipe

Cook shoulder bacon

If using shoulder bacon: place bacon slices in a cold skillet without crowding. Turn heat to medium and cook 6–8 minutes, flipping occasionally, until edges are crisp and center reaches desired doneness. Transfer bacon to a paper-towel-lined plate to drain. Reserve 1 teaspoon of bacon fat in the pan for toasting the muffin/croissant if desired.

Cook sausage patty

If using a sausage patty: heat 1 teaspoon vegetable oil in a skillet over medium heat. Add the patty and cook 4–6 minutes per side (depending on thickness), until internal temperature reaches 160°F (71°C) and exterior is nicely browned. Reduce heat to low and keep the patty warm in the pan while you cook the egg.

Choose your bread: english muffin or croissant. Split the english muffin or croissant and lightly butter the cut sides with 1/2 tablespoon unsalted butter.

Toast: In a skillet over medium heat (you can use reserved bacon fat if available for extra flavor), place the buttered cut sides down and toast 1–2 minutes until golden and crisp. Alternatively, toast in a toaster or oven until golden. Remove and set aside, cut-sides up.

Preheat a nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and allow it to melt and foam but not brown.

Fry the eggs

Crack 2 large eggs into a small bowl (or crack directly into the pan). Gently slide eggs into the skillet, keeping them separate if you want two distinct yolks. Season with 1 teaspoon salt and 1/4 teaspoon black pepper. For sunny-side-up: cook eggs undisturbed 2–3 minutes until whites are set but yolks are runny; cover with a lid for 30–45 seconds if whites are still loose around the yolk. For over-easy: cook until whites set, flip carefully, and cook 15–30 seconds. Adjust to desired doneness.

Melt cheese: while the eggs finish, place the cheddar slice over one egg (or both) and cover the pan for about 20–30 seconds so the cheese softens and begins to melt into the egg.

If you warmed a sausage patty in the pan earlier, transfer it on top of the bottom bread half now so it stays warm while assembling.

Layering: Place the bottom half of your toasted english muffin or croissant on a plate. If using sausage, put the hot sausage patty on the bottom. If using bacon, place bacon slices on the bottom half.

Add the egg and cheese on top of the meat. If you used two eggs, place one egg+cheese per sandwich layer or overlap as preferred.

Optional: add 1–2 teaspoons hot sauce or ketchup and 1/4 cup greens if using.

Cap with the top half of the english muffin or croissant. Press gently, slice if desired, and serve immediately while hot.