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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • 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.

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

Reviews (1)

10 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/09/2017
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!