Breakfast & Brunch · Free
Bacon, Egg, and Cheese Breakfast Sandwich
A toasty English muffin stacked with crispy bacon, a folded fried egg, and a melty slice of American cheese for the ultimate handheld morning classic.
****+
Prep 10 min · Cook 15 min
Method
Lay the bacon in a cold skillet, then turn the heat to medium so the fat renders slowly and the bacon crisps evenly without burning.
Cook the bacon for 8 to 10 minutes, flipping occasionally, until deep golden and crisp, then transfer it to a paper-towel-lined plate and pour off all but a thin film of the fat.
While the bacon cooks, toast the split English muffins until golden and spread the cut sides lightly with softened butter.
Return the skillet with its thin coating of bacon fat to medium heat.
Crack the eggs into the pan, season with salt and pepper, and for a neat sandwich shape use a spatula to nudge the whites into a tight round.
When the whites are mostly set but the top is still a bit wet, about 2 minutes, fold each egg in half over itself to create a compact, sandwich-sized square.
Lay a slice of cheese on top of each folded egg and let it sit for 30 seconds so the residual heat melts it.
Break the bacon slices in half so they fit neatly on the muffin.
Build each sandwich on a toasted muffin bottom: bacon first, then the cheese-topped folded egg, and a drizzle of hot sauce or ketchup if using.
Cap with the muffin top, press down gently, and serve right away while everything is hot and the cheese is gooey.
Chef's tips
- Starting bacon in a cold pan renders the fat gradually for the crispiest, most even result.
- Folding the egg makes a tidy, thick layer that fits the muffin and will not slide out when you bite in.
- For a runnier yolk, skip the fold and cook the egg over-easy instead, but eat it right away.
Cooking times vary by equipment -- cook to temperature and to taste.
