Name: Bacon Egg and Cheese Muffin
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 English muffins, about 130 g; 4 rashers streaky bacon, about 80 g; 2 eggs, about 100 g; 2 slices cheddar, about 40 g; 10 g butter; ¼ tsp black pepper

Bacon Egg and Cheese Muffin

A toasted English muffin filled with crisp bacon, a soft fried egg and a slice of melted cheddar.

15 min total Serves 2 servings Easy

Storing and Planning Ahead

Best eaten at once. Keeps in the fridge for 1 day and reheats in a toaster oven.

Making Bacon Egg and Cheese Muffin

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Fry the bacon in a pan over medium heat for 6 minutes, turning once, until crisp. Lift out and keep the fat.
Split the muffins, toast them and spread with the butter.
Crack the eggs into the bacon fat and fry for 2 minutes. Lay a cheddar slice on each, cover and cook for 30 seconds.
Put an egg on each muffin base, add the bacon, season with the pepper and close.

Tips for Success

Butter the muffins while hot.
Fry the eggs in the bacon fat.
If your pan runs hot, check the bacon at 4 minutes.
Cover the pan to melt the cheese.

Why the Method Is What It Is

An English muffin is a bread with a built-in advantage: its nooks and crannies. They catch melted butter and cheese, and they stay chewy under a hot egg.

Start with the bacon, since it takes the longest. Fry it over medium heat for about 6 minutes until crisp, turning once. While it cooks, split and toast the muffins. Butter the muffins while they are hot. It melts into the holes instead of sitting on top.

Crack the eggs into the bacon fat, which gives them flavour for free, and cook for 2 minutes. Put the cheese on top of the egg for the last 30 seconds, with a lid on, so that it melts.

Build the sandwich with the egg on the bottom half, then bacon, then the top. Eat it warm. If your pan runs hot, check the bacon at 4 minutes. For a runnier yolk, take the egg off the heat a few seconds sooner.

Serving Ideas

Hot coffee · Orange juice · Fresh fruit · Hash browns