Toasted Muffin with Bacon and Egg Recipe
American · Main course · 15 min total
A classic breakfast sandwich featuring a crispy toasted English muffin, savory bacon, and a perfectly fried egg. Quick and satisfying.
5
min prep
min prep
10
min cook
min cook
1
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 1 English muffin, split
- 2 slices bacon
- 1 large egg
- 1 tablespoon butter
- Salt and pepper to taste
Instructions
- Cook bacon in a skillet over medium heat until crispy, about 4-5 minutes per side. Transfer to paper towels to drain.
- Pour off most of the bacon fat, leaving about 1 teaspoon in the skillet. Add butter and melt over medium heat.
- Crack the egg into the skillet and cook until white is set but yolk is still runny, about 2-3 minutes. Season with salt and pepper.
- While egg cooks, toast the English muffin halves in a toaster or under the broiler until golden.
- Assemble sandwich: place bacon on bottom muffin half, top with fried egg, then cover with top muffin half. Serve immediately.
Tips
- For a firmer yolk, cook egg an additional 1-2 minutes.
- Add a slice of cheese for extra richness.
- Leftover bacon can be stored in the fridge for up to 5 days.
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