The Ben Franklin Recipe

Prepare bacon

Cook the 4 slices of thick-cut bacon in a skillet over medium heat for 6–8 minutes, turning occasionally, until crisp but still flexible. Alternatively, bake on a rimmed sheet at 400°F (200°C) for 12–15 minutes. Transfer bacon to a paper towel–lined plate to drain.

Toast muffin

Split the 2 English muffins and lightly butter each half with about 2 tbs softened butter (distributed across halves). Toast in a skillet or under a broiler until golden and crisp, about 2–3 minutes per side. Set toasted halves aside, buttered side up.

Make folded eggs

In a small bowl, whisk 2 large eggs with 2 tbs whole milk, 1 tsp salt, and 1/2 tsp freshly ground black pepper until well combined. Heat a 8" nonstick skillet over medium-low and add 1 tsp neutral oil and a light spritz of nonstick cooking spray. Pour the egg mixture into the pan and let it sit undisturbed for 10–15 seconds. Using a spatula, gently push edges toward the center and tilt the pan to let uncooked egg flow out, forming a single even layer. When mostly set but slightly moist on top, lay the 2 slices of cheddar across the eggs and fold the omelet in half or into thirds to make a single folded egg slab that matches the muffin size. Remove from heat.

Assemble sandwich

Place 1 cheddar-topped folded egg on the bottom half of each toasted muffin. Top each with 2 slices of cooked bacon. Add a small handful (about 1/2 cup) of baby spinach on top of the bacon if using. Drizzle about 1/2 tsp hot honey or maple syrup across the spinach/bacon for a sweet-spicy finish. Cap with the muffin tops.

Press the assembled sandwich in the skillet for 20–30 seconds over low heat (cover briefly if desired) to warm through and slightly melt the cheese. Slice each sandwich in half if preferred and serve immediately.