Frisco Recipe

Prepare bacon

Preheat oven to 400°F (200°C). Arrange bacon slices on a rimmed baking sheet in a single layer. Bake 12–18 minutes until crisp to your liking. Transfer to a paper towel–lined plate to drain and keep warm.

Toast muffins and melt butter

Split the English muffins and toast them until golden (about 3–4 minutes in a toaster or under broiler). Spread 1/2 tablespoon unsalted butter on each toasted half while warm (use remaining butter later).

Slice tomato and prepare avocado

Slice the tomato into 4 even slices. Halve and pit the avocado, scoop out flesh and slice into 8 thin slices. Lightly season tomato and avocado with a pinch of salt (use from measured salt).

Make cheddar melt

Preheat a small ovenproof pan or skillet (or use broiler). Divide shredded sharp cheddar evenly over the 4 toasted muffin halves. Place under broiler or in hot oven for 1–2 minutes until cheese is melted and bubbling. Watch closely to prevent burning.

Poach eggs

Bring a deep saucepan of water to a gentle simmer (small bubbles, not rolling). Add 2 tablespoons white vinegar to the water. Crack one egg into a small cup. Create a gentle whirlpool with a spoon and gently slide the egg into the center. Poach 3–3½ minutes for a set white and runny yolk. Remove with a slotted spoon and drain on a paper towel. Repeat for remaining 3 eggs. If desired, trim stray whites for neatness. Keep eggs warm by briefly stacking them on a warm plate.

Assemble Frisco Benedict

On each melted-cheddar muffin half, layer in this order: 1 slice of tomato, 2 slices of avocado (arranged to cover), 2 slices of crisp bacon, then gently place one poached egg on top. Season each egg with a pinch of remaining salt and about 1/8 tsp black pepper. If using, drizzle a few drops of hot sauce over the egg.

Finish and serve: Sprinkle the finely chopped chives over the assembled Benedicts. Serve immediately while eggs are warm and yolks are runny, with any extra hot sauce on the side.