A toasted English muffin with crisp bacon, a folded fried egg, and cheese melted directly onto it — deli-cart engineering, perfected at home.
What you need
Ingredients
Servings
1
Before you start
Mise en place
Equipment
Nonstick skillet
Mixing bowl
Spatula
Prep checklist
English Muffins — split
Hot Sauce — optional
3 steps
Method
1
Crisp the bacon in a skillet; toast the muffin in the rendered fat until golden at the edges.
Why this works
Bacon fat is a condiment. Wasting it on the pan alone is a crime.
2
Beat the eggs, pour into a buttered pan into a thin sheet, and fold into a muffin-sized square as they set. Lay the cheese on top so it melts from the residual heat.
2 min — timer available in cooking mode
3
Stack: muffin, egg-and-cheese fold, bacon, hot sauce, lid. Wrap in paper for the full bodega effect and let it steam a minute before biting.
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Best fresh; components keep 2 days refrigerated.
Freezing
Most breakfast bakes freeze well for 2 months; assembled plates don't.
Reheating
A low oven (150°C, 8–10 minutes) revives baked things; a nonstick pan over medium-low beats the microwave for anything with a crisp edge.
Make ahead
Prep components the night before — batters rest happily overnight in the fridge, and toppings can be portioned into jars.
Wine pairing
Coffee or fresh juice — it's breakfast.
Beer pairing
It's breakfast — coffee. But a mimosa never hurt a weekend.