Bacon Egg & Cheese Recipe

Sandwich

1. 1

   Toast the bread

   Split the English muffin and toast cut sides until golden-brown (about 2–3 minutes in a toaster or under a broiler). Butter the toasted cut sides lightly with 1/2 tablespoon of the unsalted butter and set aside, cut sides up, to keep warm.

2. 2

   Cook the bacon

   Place a medium skillet over medium heat. Arrange 3 bacon strips in a single layer. Cook 3–5 minutes per side, turning occasionally, until bacon is crisped to your preference. Transfer bacon to a paper towel-lined plate to drain. Keep the rendered bacon fat in the pan.

3. 3

   Prepare the egg

   Wipe out the skillet if there’s excessive grease, leaving about 1 teaspoon of bacon fat (or add the 1 teaspoon vegetable oil if you prefer). Lower heat to medium-low. In a small bowl, whisk 2 large eggs with 1 teaspoon milk or cream (optional) and 1/8 teaspoon black pepper and 1/4 teaspoon kosher salt until combined. Melt remaining 1/2 tablespoon butter in the skillet. Pour the eggs into the skillet and cook gently, stirring or folding with a spatula for soft-scrambled eggs (about 1–2 minutes), or let set and flip once for a folded/over-easy style (about 2–3 minutes total) depending on desired texture.

4. 4

   Assemble and melt cheese

   Place the toasted bottom half of the muffin on a plate. Layer the cooked bacon strips evenly on the bottom. Add the cooked eggs on top of the bacon. Lay 1 slice of cheddar cheese over the eggs. Cover with the muffin top and return the assembled sandwich to the still-warm skillet (heat off, residual heat) for 30–60 seconds, or place briefly under a broiler for 20–30 seconds, to melt the cheese. Alternatively, cover the skillet with a lid for 30 seconds over very low heat to steam-melt the cheese.

5. 5

   Serve

   Slice in half if desired and serve immediately while hot. Adjust seasoning with extra black pepper or a light sprinkle of salt if needed.