Bacon, Egg & Cheese Recipe

Toast and prepare muffin

Split the English muffins and toast them until golden (about 2–3 minutes) under a broiler or in a toaster. Butter the cut sides lightly with 1 tablespoon unsalted butter while still hot.

Cook the bacon

In a medium skillet over medium heat, add the 4 bacon strips in a single layer. Cook 3–4 minutes per side until crisp but not burnt. Transfer to a paper-towel–lined plate to drain. Reserve 1 teaspoon bacon fat in the skillet and discard excess.

Fry the eggs

Heat the skillet with reserved bacon fat over medium-low. Crack 2 large eggs into the skillet, spacing them apart. Season with 1/8 tsp black pepper and 1/8 tsp salt (half of the listed salt). Fry until whites are set and edges are slightly crisp but yolks remain runny, about 3–4 minutes for over-easy or 2–3 minutes for sunny-side. If you prefer over-easy, gently flip and cook 20–30 seconds more.

Assemble sandwich

Spread 1 tablespoon Duke's mayonnaise on each bottom half of the toasted English muffins. Place 1 slice of American cheese on each bottom half, top with 2 bacon strips per sandwich, then carefully place a fried egg on top of the bacon. Close with the muffin top. If you prefer the cheese melted, place assembled open-faced under a broiler or in a skillet for 30–60 seconds until cheese softens.

Prep potatoes: place the diced potatoes in a bowl, cover with cold water and soak 5 minutes, then drain and pat very dry with a towel. Dry potatoes sear better and avoid steaming.

Heat skillet: in a medium nonstick or cast-iron skillet, heat 1 tablespoon olive oil and 1 tablespoon unsalted butter over medium-high heat until shimmering and butter is melted.

Cook potatoes: add the dried diced potatoes in a single layer (work in batches if needed). Let cook undisturbed 4–5 minutes to develop a brown crust. Toss or flip pieces and continue cooking another 6–8 minutes, stirring occasionally, until tender and evenly browned.

Add aromatics and seasonings: add the 1/4 cup diced onion and 1/4 cup diced red bell pepper to the skillet, cook 2–3 minutes until softened. Stir in 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 1/2 tsp salt and 1/4 tsp black pepper. Cook 1 minute more to bloom the spices.

Finish and serve: taste and adjust seasoning. Stir in 1 tablespoon chopped fresh parsley if using. Transfer potatoes to a serving plate and serve alongside or beneath the sandwich.