Breakfast Sandwich
Ingredients
- 8 slices thick-cut applewood smoked bacon
- 8 large eggs
- 4 English muffins, split
- 4 oz sharp cheddar cheese, sliced thin
- 2 tbsp unsalted butter, divided
- 1 tbsp whole grain mustard
- 2 tbsp mayonnaise
- 4 leaves butter lettuce, rinsed and dried
- 1 medium beefsteak tomato, sliced into 4 thick rounds
- 1 tsp kosher salt
- ½ tsp freshly cracked black pepper
- 2 tbsp neutral oil for cooking
Instructions
- Cook bacon in a 12-inch skillet over medium-high heat for 8-10 minutes until crispy and rendered. Transfer to paper towels. When cooled, break each slice in half.
- Toast English muffins cut-side down in the same bacon skillet over medium heat for 2-3 minutes until golden brown and crispy. Divide among 4 plates.
- Wipe skillet clean and add 1 tbsp butter over medium heat. Crack 4 eggs into the pan and cook sunny-side up for 3-4 minutes until whites set but yolks remain runny. Season with salt and pepper. Transfer to a plate.
- Repeat with remaining 1 tbsp butter and 4 eggs for a second batch.
- While second batch cooks, mix mayonnaise and whole grain mustard in a small bowl. Spread ½ tbsp of mixture on each muffin half.
- Layer each bottom muffin half with 1 leaf butter lettuce, 1 tomato slice, 2 pieces bacon, 1 slice cheddar, and 1 cooked egg. Top with remaining muffin half.
- Serve immediately while cheese is still warm and egg yolks are runny.
Inspired by Paul Fehribach’s winning breakfast sandwich. This is a plausible recreation, not the chef’s original recipe.