Bacon, Egg & Cheese Recipe

Prepare bacon

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top if available. Arrange the 6 slices of applewood-smoked bacon in a single layer on the rack or directly on the foil. Bake for 12–18 minutes, checking at 12 minutes for desired crispness. Remove bacon and transfer to a paper towel–lined plate to drain. Keep oven on for warming the bread later if desired.

Toast muffin or roll

Split 2 English muffins or sandwich rolls and spread about 1/2 tablespoon of softened butter on each cut side. Place cut-side down on a skillet over medium heat or in the oven at 400°F for 3–5 minutes until golden and lightly crisp. Remove and set aside, cut-sides up. If using oven, keep warm until assembly.

Fry eggs

Heat 1 tablespoon vegetable oil in a nonstick skillet over medium-low heat. Crack 2 large eggs into small bowls, then gently slide them into the pan. Spoon some of the hot oil over the whites, or cover the pan with a lid to help the whites set while keeping yolks slightly runny. Season with 1 teaspoon salt and 1/2 teaspoon black pepper, divided between the eggs. Cook until whites are set but yolks remain soft, about 3–4 minutes for sunny-side style; for over-easy, cook 2–3 minutes then carefully flip and cook 20–30 seconds more. Remove eggs to a plate.

Assemble sandwich

Place 1 slice of American cheese on the bottom half of each toasted muffin or roll. Top each cheese slice with 3 pieces of the crispy bacon. Place one fried egg atop the bacon. If you want the cheese melted more, return the assembled bottoms to the warm skillet or oven (about 30–60 seconds) just until the cheese softens. Spread 1 teaspoon mayonnaise on each top half of the muffin or roll if using, then close the sandwich.

Serve

Cut each sandwich in half if desired and serve immediately while hot. Adjust seasoning to taste.