Bacon and egg English muffins
The drive-through breakfast done better at home: crisp bacon, a neat round egg and melty cheese stacked in a buttered, toasted English muffin.
- Prep
- 2 min
- Cook
- 9 min
- Serves
- 2
- Per serve
- 500 kcal
Ingredients
Method
Heat a large frying pan over medium-high heat. Lay in the bacon and cook, turning once, until golden and crisp at the edges. Move to a plate.
Turn the heat to medium-low and wipe the oil over the pan and the inside of 2 egg rings. Set the rings in the pan and crack an egg into each, breaking the yolk with a fork if you like it fully set. Season.
Pour 1 tbsp water into the pan outside the rings, cover with a lid and cook until the whites are set. While they cook, toast and butter the muffins.
Lay a cheese slice on each egg, cover again and cook until just melted.
Spread sauce on the muffin bases, add the cheesy eggs (run a knife around the rings to release them) and the bacon, then press the lids on top. Eat straight away.
Tips
- No egg rings? A clean, greased tuna tin with both ends removed works, or fry the egg loosely and fold the edges in.
- Wrap any extra muffins in baking paper and foil; they reheat well in a sandwich press the next morning.
