Fried egg sandwich with style, part 2
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|6 slice||thick pepper bacon|
|1 large||tomato, sliced|
|4 oz||sharp cheddar cheese slices|
|1 small||onion, sliced fairly thin|
|1/8 tsp||garlic powder|
|salt and pepper to taste|
|2||whole english muffins, cut in half|
|1 Tbsp||butter, softened|
Cooked to Perfection
Indianapolis, IN (pop. 942,208)
Member Since Jun 2010
I love eggs and everything that goes with them. So I started putting different foods together with them for a quick and easy breakfast sandwich. This is my favorite! This is a meal!
In a large skillet, over medium-high heat, cook bacon until crisp, turning often; drain on paper towels and set aside.
In the same skillet, carefully break the eggs into the hot bacon drippings and cook as you like them--hard yolk, over easy, or sunny-side-up. Season with salt and pepper and garlic powder as they cook.
Meanwhile, toast English muffins until light brown, then spread, cut side up, with butter.
Place a lettuce leaf on each half of a muffin, followed by one onion slice, then a tomato slice, then the egg, 2 oz. of cheese, followed by half the bacon. Top with remaining muffin half and serve immediately.