Recipes Breakfast + Brunch Breakfast Sandwiches Egg Sandwich Ultimate Breakfast Sandwiches 5.0 (2) 2 Reviews This version of the classic breakfast sandwich—topped with bacon, a fried egg and cheddar cheese—is quick and easy to make. Slideshow: More Egg Breakfast Recipes By Ian Knauer Ian Knauer Instagram Ian Knauer was a food editor at Gourmet Magazine, where he developed recipes in the publication's renowned test kitchen, as well as co-hosted its award-winning television shows "Diary of a Foodie" and "Adventures with Ruth." Knauer went on to create and host his own PBS series, "The Farm with Ian Knauer." Food & Wine's Editorial Guidelines Published on February 23, 2015 Print Rate It Share Share Tweet Pin Email 15 minutes is all you need for these delicious breakfast sandwiches served on English muffins. Photo: © Ian Knauer Total Time: 15 mins Yield: 4 Ingredients 4 slices bacon 4 English muffins, split 4 slices cheddar cheese 4 large eggs Kosher salt Freshly ground black pepper Mayonnaise and ketchup, for serving Directions In a large heavy cast iron or non-stick skillet over medium heat, cook the bacon until browned and crisp, about 8 minutes. Transfer the bacon to paper towels to drain and reserve the fat in the skillet in a small container. In the same skillet, heat 1 tablespoon of the bacon fat over medium heat. Brown half the English muffins in the skillet, split-side-down, then transfer to a work surface. Repeat with the remaining English muffin halves and 1 more tablespoon of bacon fat. Preheat the broiler. Place 1 slice of cheese on each muffin bottom and place under the broiler until the cheese is melted, 1 to 2 minutes. In the same skillet, heat the remaining bacon fat over medium-high heat. Fry the eggs to desired doneness, about 3 minutes for runny yolks, then sprinkle each with a pinch of salt and pepper and divide the eggs between the English muffin bottoms. Top with the bacon slices and dress with mayonnaise and ketchup to taste. Rate it Print