Sweet & Morning · American

Breakfast Sandwich

Name: Breakfast Sandwich
Total time: 15 min
Yield: 2
Ingredients: 2 unit english muffin or kaiser roll (split); 3 unit eggs; 2 slice cheddar cheese (sliced); 4 slice bacon; 1 tbsp butter; ¼ tsp salt; ¼ tsp black pepper (ground)

7 ingredients · 15 minutes · 2 servings

Cook Now

546kcal30.3g protein34.3g fat27.4g carbs~$1.59/ serving*

No alcohol

Contains: gluten, dairy, egg

Ingredients

Servings:

2 unit	english muffin or kaiser roll (split)
3 unit	eggs
2 slice	cheddar cheese (sliced)
4 slice	bacon
1 tbsp	butter
¼ tsp	salt
¼ tsp	black pepper (ground)
1 tsp	hot sauceoptional
1 tbsp	ketchupoptional
1 tbsp	scallion (sliced thin)optional
2 slice	american cheese in place of cheddaroptional
1 unit	avocado (sliced)optional

Method

fry8 min
cold pan, medium-low
bacon laid in a cold skillet — starting cold renders the fat out slowly instead of seizing the meat, so the strips end up flat and crisp rather than curled and raw in the middle; lift to paper and pour off all but about a tablespoon of fat
toast2 min
medium, cut side down
split rolls + butter or the reserved bacon fat, cut side down until the crumb is gold and slightly sealed — an untoasted cut face wicks up the yolk and the bottom half goes to mush in a minute
fry3 min
medium-low, covered at the end
eggs cracked into the same pan, yolks broken with the spatula edge + salt + pepper, then folded in on themselves into a square about the width of the roll; medium-low is the whole trick, because high heat drives water out of the white and it turns rubbery and squeaky before the yolk is set
top1 min
off heat, pan still hot
folded egg + cheese slice laid on while the egg is at its hottest — residual heat melts it into the surface and glues the stack together, which a cold slice added at the table will not do
top1 min
toasted bottom + egg and cheese + bacon broken in half so it sits inside the footprint + optionals + top half, pressed gently for ten seconds to set the layers