New This Month

Egg Sandwich

  • Servings: 1

Photography: Bryan Gardner


  • 1 ounce fontina fontal cheese
  • 2 slices extra-smoky, extra-thick cut bacon
  • 1 English muffin, split
  • 1 large egg
  • Coarse salt and freshly ground pepper


  1. Place cheese in freezer until well chilled, about 10 minutes. Meanwhile, place bacon in a large skillet over medium-high heat; cook until crisp. Transfer to a plate lined with paper towels to drain.

  2. Remove cheese from freezer, cut two slices, and grate remaining cheese on the largest holes of a box grater; set aside.

  3. Place English muffin split-side down in skillet; cook until toasted. Turn and top both sides with sliced cheese. Reduce heat and cook until cheese is melted. Remove from heat and set aside. Top one half with with bacon.

  4. Crack egg into bacon fat and season with salt and pepper. Fry egg until the white is set; turn and top egg with grated cheese. Continue cooking until yolk has reached desired degree of doneness.

  5. Carefully place egg on top of bacon. Sandwich with remaining muffin half; serve immediately.

Reviews Add a comment

  • rufus_redyahoo
    9 MAY, 2017
    Thank you Martha Stewart, again, a winner recipe. Absolutely the most delicious egg sandwich I've ever made for myself. I sweetened the deal by rubbing mayonnaise on the cut side of the english muffin before toasting. It gave a nice taste and chewy crunch to proceedings. My new fave!
    • rufus_redyahoo
      9 MAY, 2017
      That should have read, "to the proceedings". Also, I forgot to add that I used low fat peppered turkey bacon, I added unsalted butter to the pan and used less cheese and still was to die for good! :)