A toasted English muffin with crisp bacon, a folded fried egg, and cheese melted directly onto it — deli-cart engineering, perfected at home.
Mise en place
Before you start
Crisp the bacon in a skillet; toast the muffin in the rendered fat until golden at the edges.
💡
Bacon fat is a condiment. Wasting it on the pan alone is a crime.
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.
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.
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.
On the plate
Serve it with
Sides
·
Crispy bacon or breakfast sausage
Garnish
A dusting of powdered sugar
Chopped chives (for savory plates)
Keep exploring
Related recipes
Tomato & Basil Pasta
Italian · Dinner
Sunday Roast Chicken
French · Dinner
Weekend Shakshuka
Middle Eastern · Breakfast