Fried egg sandwich with style, part 2

Ellen Bales


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!

★★★★☆ 4 votes
5 Min
10 Min
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
This made one really good egg sandwich. There were so many different flavors and textures. I can't wait for the weekend so I have an excuse to make this again!


6 slice
thick pepper bacon
2 large
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
whole english muffins, cut in half
1 Tbsp
butter, softened


1In a large skillet, over medium-high heat, cook bacon until crisp, turning often; drain on paper towels and set aside.
2In 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.
3Meanwhile, toast English muffins until light brown, then spread, cut side up, with butter.
4Place 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.

About Fried egg sandwich with style, part 2

Main Ingredient: Pork
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy