New This Month

Murray's Breakfast Melt


Named one of the top breakfast sandwiches in New York, this melt from Murray's Cheese is simply a delight.

  • Servings: 1

Source: The Martha Stewart Show


  • 1 ounce Fontina Fontal cheese
  • 2 slices extra-smoky, extra-thick cut bacon
  • 1 English muffin, split
  • 1 tablespoon unsalted butter
  • 1 large egg


  1. Place cheese in freezer until well chilled, about 10 minutes. Meanwhile, place bacon on a griddle over medium-high heat; cook until crisp. Transfer to a paper towel-lined plate 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 each half with a slice of cheese. Reduce heat and cook until cheese is melted. Remove from heat and set aside.

  4. Melt butter on griddle; crack egg onto melted and fry until whites are set; turn and top egg with grated cheese; continue cooking until yolk has reached desired degree of doneness.

  5. Carefully transfer egg to large muffin half. Top egg with bacon and sandwich with remaining muffin half; serve immediately.

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