About this recipe

A hearty, satisfying breakfast sandwich with a perfectly fried egg, crispy bacon, melted cheese, and all your favorite fixings on a toasted English muffin. This is the kind of reliable, crowd-pleasing morning staple that comes together in under 15 minutes and never disappoints — better than any drive-through and endlessly customizable.

Instructions

1. 1

   Cook the bacon: Lay the bacon slices in a cold skillet, then set the heat to ^[medium]. Cook for 3–4 minutes per side until crispy and golden. Transfer to a paper towel-lined plate. Pour off most of the bacon fat, leaving a thin film in the pan.

2. 2

   Toast the English muffins: While the bacon cooks, split and toast the English muffins until golden and crisp. Set aside.

3. 3

   Fry the eggs: Return the skillet to ^[medium-low] heat and add the butter, swirling to coat. Crack the eggs into the pan, spacing them apart. Season with salt and black pepper. For a runny yolk, cook uncovered for about 2 minutes. For a set yolk (great for sandwiches), place a lid or plate over the skillet for the last 60–90 seconds to steam the tops. The whites should be fully set with no translucent spots.

4. 4

   Melt the American cheese: In the last 30 seconds of egg cooking, lay a slice of American cheese directly on top of each egg. Cover the pan again briefly until the American cheese is melted and gooey.

5. 5

   Spread and assemble: Spread mayonnaise on the cut sides of the toasted English muffins if using. Add a few drops of hot sauce if desired. Place the cheesy egg on the bottom half of each English muffin, then top with 2 slices of bacon. Close the sandwich with the top English muffin half.

6. 6

   Serve immediately while the American cheese is still melted and the English muffin is warm and crisp. Wrap in aluminum foil or parchment paper to hold the heat if eating on the go.