Description
A simple, foolproof breakfast sandwich featuring crispy thick-cut bacon, a perfectly fried egg with a runny yolk, and toasted English muffins with melted cheese. Ready in just 15 minutes with minimal ingredients.
Ingredients
Scale
- 4–6 slices thick-cut bacon
- 2 large eggs
- 2 English muffins, split
- 1 tablespoon butter, softened
- 2 slices Sharp Cheddar or American cheese
- Salt and freshly cracked black pepper
- Optional: Hot sauce or salsa
Instructions
- Place a skillet on the stove over medium heat. Lay bacon strips in the cold pan to render fat slowly.
- Cook bacon for 2-3 minutes per side, flipping occasionally, until dark golden brown and crispy.
- Transfer bacon to a plate, leaving a small amount of fat in the pan.
- Reduce heat to medium-low. Crack eggs into the skillet.
- Cook eggs until whites are set but yolks are runny (sunny-side up) or flip for 30 seconds (over-easy).
- If using cheese, add it after flipping and add a splash of water, covering with a lid for 30 seconds to steam-melt.
- Butter English muffin halves and toast them until golden brown.
- Place cheese on the hot toasted muffins to melt slightly.
- Assemble the sandwich: muffin bottom, crispy bacon, fried egg, optional hot sauce, and muffin top.
- Press gently and cut diagonally before serving.
Notes
Do not crowd the pan to ensure eggs fry rather than steam. Save bacon grease to toast muffins for extra flavor. Keep cooked eggs warm in a low oven (200°F) if serving guests. For a gluten-free version, use gluten-free English muffins. For lower carb, skip the bread or use a low-carb tortilla.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 475
- Sugar: 2
- Sodium: 700
- Fat: 32
- Saturated Fat: 10
- Carbohydrates: 27
- Fiber: 1
- Protein: 22
Keywords: breakfast sandwich, fried egg, crispy bacon, english muffin, quick breakfast, easy recipe, morning meal