Bacon, Egg And Cheese Recipe

Cook bacon

Preheat a large skillet over medium heat. Lay 6 bacon slices in a single layer without overcrowding. Cook 6–10 minutes, flipping occasionally, until edges are crisp and fat is rendered but bacon still slightly pliable for folding in the bun. Transfer bacon to a paper towel–lined plate to drain; reserve 1 teaspoon of bacon fat in the skillet for toasting buns if desired.

Make chipotle mayo

In a small bowl combine 3 tbs mayonnaise, 1 tsp minced chipotle in adobo, 1/2 tsp lime juice, 1/2 tsp honey or maple syrup (optional) and 1/8 tsp salt. Whisk until smooth and taste—adjust chipotle or honey for heat/sweetness balance. Set aside.

Split 2 buns and lightly butter cut sides with 1 tbs unsalted butter. Return the reserved 1 tsp bacon fat to the skillet (or use the same pan) over medium heat and toast the cut sides, pressing gently, until golden and crisp, 1–2 minutes. Remove and keep warm.

Place toasted bottom bun on a work surface, spread about 1 tbs chipotle mayo over it (adjust to taste). Top with a handful (about 1/2 cup) of arugula to provide peppery freshness.

Cook eggs over-medium

Wipe skillet clean if needed and return to medium-low heat. Add 1 tsp butter and let it melt to coat the pan. Crack 2 large eggs into a small bowl (one at a time) and gently slide into the skillet. Add 1 tsp milk or water to each egg if desired to help even cooking. Cook until whites are set but yolks remain slightly runny, about 3–4 minutes. To achieve over-medium, gently spoon hot butter over the yolks or cover the pan briefly for 20–30 seconds so the yolk firms to medium. Season eggs with 1 tsp salt and 1/4 tsp black pepper divided between them. When the whites are set and yolks are slightly jammy, place a slice of cheese on each egg in the pan so it melts slightly, about 30–45 seconds.

If you prefer the cheese melted more, transfer eggs to a warm oven (160°C / 325°F) for 2 minutes with cheese on top, then remove.

Using a spatula, lift each egg with melted cheese and place on top of the arugula layer on the bottom bun. Arrange 3 bacon slices (or as desired) over each egg. Spread remaining chipotle mayo on the inside of the top bun and close the sandwich.