Description

A luxurious weekend breakfast sandwich featuring thick-cut crispy bacon, a perfectly runny fried egg, and melted cheese on toasted English muffins. This recipe offers a texture-rich, savory meal that is easy to make at home.

Ingredients

Scale

2 large English muffins
2 large eggs
6–8 slices thick-cut bacon (preferably applewood-smoked)
1 tablespoon butter (for toasting muffins)
2 slices cheese (American or cheddar)
Salt and freshly cracked black pepper
Hot sauce or mayonnaise (optional)
Fresh herbs like chives or parsley (optional)
Sliced avocado (optional)
Sausage patty (optional)

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Lay bacon slices in a single layer on the baking sheet and bake for 5-7 minutes until crispy but not burnt. Remove and drain on paper towels.
While bacon cooks, split English muffins and spread butter on cut sides. Toast in a toaster or toaster oven until golden brown and crisp.
In a skillet over medium-low heat, add a small amount of butter or oil. Crack eggs into the skillet and cook until whites are set but yolks are runny (sunny-side up). Season with salt and pepper.
Assemble the sandwich: Spread mayo or hot sauce on the bottom muffin half, add cheese, place the fried egg on top, add 2-3 slices of crispy bacon, and top with the other muffin half.
Serve immediately while warm.

Notes

Cooking bacon in the oven ensures even crispiness and less mess. Toast the muffins well to prevent sogginess from the egg yolk. For meal prep, freeze cooked bacon and toasted muffins separately, then fry eggs fresh when ready to eat.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 450
Sugar: 2
Sodium: 800
Fat: 25
Saturated Fat: 10
Carbohydrates: 30
Fiber: 2
Protein: 25

Keywords: breakfast sandwich, fried egg, crispy bacon, weekend breakfast, english muffin, brunch recipe, easy breakfast