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 

Ian Knauer
November 2014

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Credit: © Ian Knauer

Recipe Summary test

total:
15 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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