Copyright Recipe

Inspired by Graydon's Crossing

Time45m

Serves2

Bacon, fried egg, smoked gouda, and roasted red pepper sauce on an English muffin served with rosemary potatoes

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Ingredients

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Main Ingredients

2 pieces English muffins

4 slices Bacon

2 pieces Eggs

2 slices Smoked gouda cheese

1 cup Roasted red pepper sauce

Rosemary Potatoes

1 1/8 lb (500 grams) Baby potatoes

3 tablespoons olive oil

1 tablespoon Fresh rosemary

1 teaspoon Celtic sea salt

1 teaspoon black pepper

Method

Preparation of Rosemary Potatoes

Preheat and Prepare

Preheat your oven to 425°F (220°C). Wash the baby potatoes and cut them in half.

Season the Potatoes

In a large bowl, toss the halved baby potatoes with olive oil, fresh rosemary, salt, and black pepper until well coated.

Roast the Potatoes

Spread the seasoned potatoes on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until golden brown and fork-tender.

Main Assembly

Cook the Bacon

In a skillet over medium heat, cook the bacon slices until crispy, about 5-7 minutes. Remove from the skillet and place on paper towels to drain.

Fry the Eggs

In the same skillet, crack the eggs and fry them sunny-side up or to your preferred doneness. Season with salt and pepper.

Toast the English Muffins

While the eggs are frying, split and toast the English muffins until golden brown.

Assemble the Dish

On each toasted English muffin half, layer a slice of smoked gouda, two slices of crispy bacon, a fried egg, and a generous spoonful of roasted red pepper sauce. Top with the other muffin half.

Serve

Serve the assembled sandwiches with a side of roasted rosemary potatoes.