Bacon, Egg & Cheese Recipe
A fried egg and American cheese stacked with crispy applewood-smoked bacon.
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Ingredients
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Sandwich
Optional garnish
Method
Sandwich
Cook the bacon
Place a cold skillet (preferably cast-iron or stainless) over medium heat and arrange 3 slices of applewood-smoked bacon in a single layer. Cook 6–9 minutes, turning occasionally, until bacon is deeply golden and crispy but not burnt. If bacon releases a lot of fat, carefully pour off excess fat into a heatproof container leaving about 1 tablespoon in the pan. Transfer bacon to a paper-towel–lined plate to drain and keep warm.
Fry the eggs
Wipe the skillet used for bacon with a paper towel leaving a thin film of bacon fat (or add 1 tsp neutral oil + 1 tbsp butter). Heat over medium-low. Crack 2 large eggs into a small bowl, then gently slide them into the skillet spaced slightly apart. Sprinkle each egg with a pinch of salt and a little black pepper (about 1/8 tsp each). For sunny-side-up: cook gently 2–3 minutes until whites are set but yolks still runny. For over-easy: cook 2 minutes, carefully flip with a spatula, and cook 15–30 seconds more. For fully set yolks: cook 3–4 minutes before flipping and 30–60 seconds after. Remove eggs to a plate.
Assemble with cheese and bacon
Place one toasted muffin half on a plate. Top with one slice of American cheese, then arrange the hot bacon slices on top so the residual heat begins to melt the cheese. Place the cooked eggs over the bacon. Top the eggs with the second slice of American cheese. If you prefer the cheese fully melted, return the assembled open sandwich to the warm skillet for 20–30 seconds or cover the plate with a lid for 30 seconds to help the cheese soften.