Chicken Bacon Egg & Cheese Recipe

Sandwich

1. 1

   Prep

   Split the roll or English muffin and toast lightly. If using bacon from raw, cook 2 slices until crisp (pan or oven) and drain on paper towel. Grate or slice 1 oz (about 1 slice or a small handful) of sharp cheddar cheese. Measure butter and milk.

2. 2

   Whisk eggs

   In a small bowl, crack 2 large eggs and add 2 tablespoons milk, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk vigorously until combined and slightly frothy. The milk makes the eggs a bit creamier and helps volume.

3. 3

   Cook eggs

   Heat a nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and let it melt, swirling to coat the pan. Pour the whisked eggs into the skillet. Allow eggs to set at the edges for about 30 seconds, then gently stir with a silicone spatula, pushing cooked egg from the edges toward the center. Continue stirring occasionally until eggs are softly set but still moist — 1.5 to 2 minutes total. Do not overcook; remove from heat when slightly glossy as they will continue to cook in residual heat.

4. 4

   Assemble

   If you like, spread 1 teaspoon mayonnaise on one cut surface of the toasted roll. Place the cooked eggs onto the bottom half of the roll, shaping them into the sandwich shape with the spatula. Top eggs with the 2 cooked bacon strips, then place the 1 oz cheddar cheese on top of the bacon so it warms and softens. Close the sandwich with the top half of the roll.

5. 5

   Optional finish

   If you prefer melted cheese, return the assembled open sandwich (eggs + bacon + cheese) to the warm skillet covered for 30–60 seconds over low heat until cheese softens, or briefly place under a hot broiler for 30 seconds. Serve immediately.