Breakfast Sandwich

Method

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1. Cook the bacon in a large skillet over medium heat for 8 minutes, turning, until crisp. Drain on paper towels and pour off all but 1 teaspoon of the fat.

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2. Toast the muffins until golden and butter them with half the butter.

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3. Add the rest of the butter to the pan over medium-low heat. Crack the eggs in separately, prick each yolk with a fork and season with the salt and pepper.

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4. Cook 2 minutes until the whites are set, flip and cook 30 seconds for a soft yolk or 1 minute for a firm one.

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5. Lay a slice of cheese over each egg for the last 30 seconds so it softens.

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6. Build each sandwich: muffin base, egg and cheese, two rashers of bacon, muffin top. Press gently and serve hot.

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Chef’s Tips

• Prick the yolk so it sets softly instead of bursting.
• Put the cheese on the egg in the pan, so it melts before the sandwich is built.
• Toast the muffins while the egg cooks so everything comes together hot.

Pairing Suggestions

• Fresh orange juice
• A fruit salad
• Hot coffee

Storage & Reheating

Best eaten hot. Wrap assembled sandwiches in foil and refrigerate up to 3 days, or freeze for 1 month and reheat from frozen in the microwave for 90 seconds, then finish in a toaster oven.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.