Bacon, Egg, And Cheese Recipe

Cook bacon

Place a large skillet over medium heat. Lay 4 bacon strips in the cold skillet without overlapping. Cook 3–5 minutes per side, flipping occasionally, until bacon is browned and crisp to your preference. Transfer bacon to a paper towel–lined plate to drain; reserve 1 tablespoon of bacon fat in the skillet (discard excess) and set skillet aside on low heat.

Prepare bread

While bacon cooks, split 2 English muffins (or sandwich rolls) and lightly toast them in a toaster or in a dry skillet for 1–2 minutes until golden. Spread 1 teaspoon mayonnaise on each cut side if using.

Scramble or fry eggs (preferred method: folded eggs)

In a small bowl, crack 2 large eggs and add 1 teaspoon salt and 1/4 teaspoon black pepper. Beat gently until combined. Heat the reserved skillet (with about 1 tablespoon bacon fat) over medium-low and add 1 tablespoon unsalted butter. When butter is melted and bubbling lightly, pour in the eggs. Allow eggs to set around the edges for 10–15 seconds, then using a spatula, gently pull the set edges toward the center, letting uncooked egg run to the pan. Repeat until eggs are mostly set but still slightly glossy — about 45–60 seconds total for soft, folded eggs. Remove from heat just before fully firming; the carryover heat will finish them.

Assemble

Place one slice of cheddar on the bottom half of each toasted muffin. Divide the folded eggs between the two sandwiches, placing eggs on top of the cheese. Top each with 2 bacon strips. Add the second slice of cheddar if you prefer extra cheese. Close the sandwiches with the muffin tops. If you want melty cheese, place assembled sandwiches in the skillet over low heat, cover, and warm for 1–2 minutes until cheese softens.

Finish and serve

Season with additional black pepper or a few drops of hot sauce if desired. Serve immediately while hot.