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Ingredients
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Sandwich
Method
Sandwich
- 1
Cook the bacon
Heat a large skillet over medium heat. Lay 4 bacon strips in a single layer without crowding. Cook until the edges start to brown, about 4–5 minutes, then flip and cook another 3–4 minutes until crisp but still slightly flexible. Transfer bacon to a paper towel–lined plate to drain. Reserve 1 teaspoon of bacon fat in the skillet (wipe out excess if there’s more).
- 2
Prepare the bread
Split the English muffin or roll and butter the cut faces with 1 tablespoon unsalted butter. Place the buttered sides down in a clean skillet or toaster over medium heat and toast until golden, about 1–2 minutes. Remove and keep warm.
- 3
Cook the eggs
Add 1 teaspoon vegetable oil to the skillet with the reserved bacon fat and warm over medium-low. Crack 2 large eggs into a small bowl (to avoid shells) and gently slide them into the skillet. For slightly set but tender yolks (sunny-side or over-easy), cook 2–3 minutes until whites are mostly set, season with 1 teaspoon salt and 1/4 teaspoon black pepper. If you prefer over-easy, carefully flip and cook 20–30 seconds more. For fully set yolks, cook 3–4 minutes per side.
- 4
Assemble with cheddar
While eggs are in the last 30–45 seconds of cooking, place 2 slices of sharp cheddar on top of the eggs to melt. Alternatively, transfer eggs to the toasted bottom half and top with cheese so residual heat melts it. Arrange the 4 bacon strips over the cheese, then cap with the top half of the muffin or roll.
- 5
Finish and serve
Press gently, cut in half if desired, and serve immediately while hot. Adjust seasoning with more black pepper or a pinch of salt to taste.