The Bacon Egg & Cheese Recipe
Fried egg, thick bacon, sliced tomatoes, American cheese on a fresh – baked croissant, served w / cheese grits
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Ingredients
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Sandwich
Cheese Grits (side)
Garnish / Finish
Method
Sandwich
Prepare bacon
Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange the thick-cut bacon in a single layer on the rack. Bake for 15–20 minutes, or until bacon is deep golden and slightly crisp but still tender. Remove to a paper towel-lined plate and keep warm.
Toast croissants
Slice the croissants horizontally. Lightly butter cut sides with 1 tablespoon of the unsalted butter. Place cut-side down in a medium skillet over medium heat or in a 350°F (175°C) oven for 3–5 minutes until golden and warmed through. Remove and keep warm.
Slice tomato
Meanwhile, slice the tomato into 1/4-inch thick slices (about 6 slices from one tomato). Lightly season the slices with a pinch of salt and set aside.
Fry eggs
In a nonstick skillet over medium-low heat, melt the remaining 1 tablespoon butter. Crack two eggs into the skillet (for two croissants, two eggs each will be used — cook in batches if necessary). For classic fried eggs with slightly runny yolks, cook gently until whites are set but yolks still jiggle, about 3–4 minutes. Season with salt and pepper. If preferred, cover the pan briefly (30–45 seconds) to set the tops. For well-done yolks, cook 1–2 minutes longer.
Assemble sandwiches
Place bottom half of each croissant on a plate. Top each with two slices of American cheese, two bacon strips arranged to cover, a fried egg, and 2–3 tomato slices. Add an additional cheese slice on top of the egg if you like more melt. Close with croissant tops. If you prefer melted cheese, place assembled open-faced sandwiches under a kitchen broiler for 30–45 seconds until cheese softens (watch closely).
Cheese Grits (side)
Slowly pour the grits into the simmering liquid while whisking or stirring constantly to prevent lumps. Reduce heat to low and simmer, stirring frequently, until thick and creamy—about 20–25 minutes for stone-ground grits (follow package directions if using quick or instant grits; reduce time accordingly).
When grits are tender and creamy, stir in 2 tablespoons butter, 3/4 cup grated sharp cheddar, and the optional 2 tablespoons cream cheese. Stir until fully melted and smooth. Taste and adjust salt and pepper as needed. Keep warm until ready to serve; if they thicken too much, stir in a splash of milk.