Bacon & Egg Recipe
Make Bacon & Egg Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sandwich Assembly
Eggs
Bacon
Method
Bacon
- 1
Cook bacon
Place a cold 10–12-inch skillet or frying pan over medium heat. Lay 4 slices of thick-cut bacon in a single layer. Cook for about 6–8 minutes, flipping every 2–3 minutes, until the bacon is browned and crisp to your liking. If the pan dries out and bacon is browning too quickly, add 2 tablespoons of water to the pan to render fat more gently and avoid burning. Transfer bacon to a paper-towel–lined plate to drain and keep warm.
Eggs
- 2
Prepare eggs
Crack 2 large eggs into a small bowl. Add 1 teaspoon milk, 1/4 teaspoon black pepper, and 1/2 teaspoon of the salt (reserve the rest for muffins). Beat lightly until yolks and whites are just combined.
- 3
Cook eggs (fried)
Heat a clean nonstick skillet over medium-low and add 1 teaspoon vegetable oil or butter. When warm, pour in the eggs. For over-easy: let eggs set 1–2 minutes until whites are mostly firm, then gently flip with a spatula and cook 15–30 seconds for a runny yolk or 1 minute for medium. For sunny-side: cover the pan with a lid and cook 2–3 minutes until whites are set but yolks remain runny. Season with remaining 1/2 teaspoon salt while cooking. Remove eggs to a plate and keep warm.
Sandwich Assembly
- 4
Toast and butter muffins
Split 2 English muffins and toast them cut-side down in a hot skillet or toaster until golden (about 2–3 minutes in skillet). Spread 1 tablespoon butter on each cut side immediately after toasting so it melts in.
- 5
Assemble
Top the bottom half of each muffin with one slice of cheddar. Divide the cooked bacon slices evenly (2 per sandwich) and place on top of the cheese. Place one cooked egg on each stack, then cap with the muffin tops. If you prefer the cheese melted, assemble open-faced and place each sandwich briefly under a hot broiler or back in the skillet (covered) for 30–60 seconds until cheese softens.
- 6