So here’s the story—I can’t stop making breakfast sandwiches
You know how some folks just want cereal in the morning? Not me. Honestly, if I could have a breakfast sandwich every day, I would (and sometimes do, no shame). I remember the first time I tried making my own, I absolutely burned the bacon, set off the smoke alarm, and—get this—my cat jumped on the counter and stole half my cheese. But hey, it became a kind of Saturday tradition for me and my spouse after that (the cat still hovers hopefully every time).
Why you’ll fall in love with this, too
I whip these up when I don’t have time to think but hunger’s yelling. My family goes bananas for anything with runny yolk; personally, it’s the crispy edge of the bread that does it… except that once my eggs stuck so badly I nearly gave up right there. On busy mornings, I’ll just fry everything together in one (ugly) skillet and load it on whatever bread’s in the house, and it never fails to hit the spot. I guess comfort food just forgives a lot. (Though please, don’t use that weird vegan cheese I accidentally bought once. Trust me.)
What you’ll need (plus my odd substitutions)
- 2 slices bread (Brioche is lush, but regular ol’ sandwich bread works. English muffins, bagels—pick your fight.)
- 1-2 eggs (Sometimes I only use one if I’m feeling weirdly responsible about cholesterol. Duck eggs? If you can find ’em… chef’s kiss!)
- 2 slices cheese (Cheddar is classic, but I’ve used Gouda or Havarti. My grandmother actually swore by Kraft Singles for that melty fake-goodness thing)
- 2 slices bacon, ham, or turkey (I frequently forget to buy bacon and just use deli turkey—nobody has ever complained)
- A pat of butter or glug of oil (My friend Jamie uses mayo, which I thought was bonkers, except it’s kinda good)
- Salt & pepper (or chili flakes for those daredevil days)
Let’s get cooking (don’t worry if it gets messy)
- Toast the bread: Pop it in the toaster, or fry it in a pan with a little butter. I prefer pan-toasted—gives it that golden edge. If you burn it, just claim it’s “rustic,” works every time.
- Sizzle the meat: Fry up your bacon or ham till crispy. If you’re using something pre-cooked (hello, turkey slices), just warm it through in the pan so it’s not cold and sad.
- Egg time: Crack egg(s) into the pan. Fry until the edges go golden and the yolk’s as runny (or not) as you like. This is where I get impatient and poke the yolk, then realize I actually like it that way sometimes. Don’t stress if it breaks. Oh, and salt and pepper—don’t forget, like I usually do.
- Cheese it up: Toss a slice of cheese over the egg during the last 30 seconds. I cover with a lid (or a plate, kind of dangerous but I live on the edge) to melt it faster.
- Stack it: Pile it all on your bread—meat, cheesy egg, maybe another slice of cheese if you’re feeling wild—and slap the other half of bread on top. Smash it just a bit. This is when I usually sneak a taste of the crispy bits left in the pan.
Notes from my (sometimes chaotic) kitchen
- I’ve tried every way of cooking the eggs—over easy, scrambled, even microwaved when desperate. Actually, scrambled is best if you’re feeding kiddos because somehow it doesn’t shoot out of the sandwich as much!
- If you don’t have a lid for your pan, a baking tray or even some foil works. Or just be patient, though honestly, I never am.
- Keep the heat medium-low, because otherwise you’ll get that weird crunchy egg business. Unless you like that, in which case, have at it!
My wildly successful—and occasionally dodgy—variations
- Avocado smash: Just mush up half an avocado with salt and lemon and shove it on top. So good and feels fancy.
- Sriracha drizzle: My partner won’t eat anything without it now, which, fair enough.
- Made one with kimchi once… which was surprisingly great but, eh, maybe not for everyone at 7 am.
- Tried adding pickles, thinking it’d be like a Cubano. Hated it. My kid loved it, so who knows?
What you need (and what you can totally improvise)
- Nonstick frying pan (Cast-iron is a pain to clean but makes such a difference. On second thought, any old pan will do if you don’t mind scrubbing.)
- Spatula (Ideally the bendy one; if not, just use a clean knife, carefully)
- Toaster (Though frying the bread in the pan adds 10% extra flavor in my very subjective opinion)
How to store (if you somehow have leftovers)
These will keep in the fridge if you wrap them up tight—foil or beeswax wraps both work. Reheat ’em in a skillet or toaster oven; microwave if you’re desperate (they go a bit soggy, not gonna lie). Though honestly, in my house it rarely lasts beyond breakfast. Maybe lunch if you throw some rocket on top, and pretend it’s health food.
How do I like to serve it?
If it’s a lazy weekend, I throw a handful of cherry tomatoes on the plate, plus a big mug of strong coffee. On weekdays, it’s usually just me hovered over the sink, catching drips with a paper towel. When company’s over, I serve with hash browns from the freezer (totally recommend Serious Eats’ crispy hash brown recipe) or sometimes a homemade smoothie (here’s Bon Appétit’s green smoothie that I love, when I actually buy spinach).
Things I’ve learned the hard way
- I once tried making four sandwiches at once—total chaos, all the eggs fused together. Do them one or two at a time unless you have four hands.
- Trying to rush the bread toasting step? Regret city. Soggy bread makes me sad. Probably best to let it crisp up. Just saying.
- Don’t skip the cheese. I did once (out of cheese, not by choice) and it just wasn’t the same. Lesson learned.
FAQ—Real Questions, Real Answers
- Can I make this vegetarian?
- Yep, just skip the meat, or use a veggie sausage or portobello mushroom! Actually, I like the texture of mushrooms better than faux bacon.
- Can I use a microwave for the eggs?
- Sure thing, just crack the egg in a mug, poke the yolk, microwave for like 45 seconds! Be warned, sometimes it does that weird overcooked thing at the edge.
- Any way to prep ahead for busy mornings?
- Sometimes, I cook up a whole pack of bacon Sunday evening and keep it wrapped in the fridge. Makes weekday mornings way less stressful!
- What’s the best bread?
- Honestly, any will do. Sourdough is my go-to if I want to feel a bit posh, but store-brand sandwich bread brings childhood nostalgia. (And it soaks up egg really well.)
- I don’t have cheese—can I skip it?
- You can, but… I think it’s worth a quick run to the corner shop, personally. Or steal a slice from your neighbor (joking! Mostly.)
Anyway, if you’ve got five or ten minutes and a stubborn appetite, this breakfast sandwich is the real deal. Try it with whatever you’ve got on hand. Just, for heaven’s sake, keep the cat off the counter.
Ingredients
- 2 English muffins, split and toasted
- 2 large eggs
- 2 slices cheddar cheese
- 4 slices bacon
- 2 tablespoons butter
- 1 tablespoon mayonnaise
- A pinch of salt
- A pinch of ground black pepper
Instructions
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1Cook the bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate.
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2In the same skillet, melt 1 tablespoon butter. Crack in the eggs and cook to your preferred doneness, seasoning with salt and pepper.
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3Place a slice of cheddar cheese on each egg and let it melt slightly. Remove from heat.
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4Lightly toast the English muffins and spread mayonnaise on the bottom halves.
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5Layer the eggs with cheese and bacon on the English muffins. Top with the other half of the muffin.
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6Serve warm and enjoy your homemade breakfast sandwich.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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