Food Recipes Breakfast & Brunch Breakfast Sandwiches Ultimate Breakfast Sandwiches 4.8 (4) 4 Reviews Crispy bacon, a sunny-side-up egg, and tangy cheddar cheese packed into bacon fat-scented English muffins make this a breakfast of champions. By Ian Knauer Ian Knauer 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 Updated on July 14, 2024 Save Rate PRINT Share Close Photo: Kelsey Hansen / Food Styling by Annie Probst / Prop Styling by Breanna Ghazali Active Time: 10 mins Total Time: 15 mins Servings: 4 Jump to recipe This hearty breakfast sandwich recipe combines many classic breakfast staples, including crispy bacon, a fried egg, and loads of cheddar cheese. Although the combination of these ingredients is virtually always foolproof, this recipe enhances the classics thanks to rendered bacon fat — reserved after cooking the bacon — that's infused into just about every component of the dish; the rendered bacon fat is used to toast English muffins until crispy and lightly golden and to fry the eggs to the desired doneness. The subtle yet smoky, umami-rich bacon notes in each bite add depth to an otherwise basic egg breakfast recipe. Frequently Asked Questions What are the 3 components to a breakfast sandwich? Most breakfast sandwich recipes contain three essential components: bread, egg, and, most often, bacon or sausage. In addition to these "big three," you'll find additional toppings, such as cheese and condiments, that enhance this ultimate breakfast staple. How to elevate a breakfast sandwich? Elevate a breakfast sandwich recipe by adding a few additional garnishes or toppings. For example, a few splashes of hot sauce can give the dish a tongue-tingling effect, while avocado can add extra creaminess to the sandwich. Exploring different sauces that pair well with eggs, such as homemade pesto or a creamy, tangy horseradish hollandaise, can further enhance this breakfast sandwich recipe. Notes from the Food & Wine Test Kitchen Rather than using the broiler to melt the cheese, place the cheddar on the split-side-up bottom halves of the English muffins in the skillet over medium-low heat. Then, add a small splash of water in the pan (away from the bread), and cover it with an inverted pan on top to trap the moisture and steam that builds up as the water evaporates, which will slowly melt the cheese. If you have any remaining rendered bacon fat, avoid disposing of it in your sink, as it can clog the drains. Instead, once it's cooled, you'll want to dispose of it in the trash bin. Finally, although this breakfast sandwich recipe calls for English muffins, feel free to experiment with the bread of your choice. For example, two thick slices of sourdough bread or buttery brioche would also work. Cook Mode (Keep screen awake) Ingredients 4 slices bacon 4 English muffins, split 4 slices cheddar cheese 4 large eggs 1/2 teaspoon kosher salt, plus more to taste 1 teaspoon 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. Originally appeared: November 2014 Rate It Print