Classic Bacon Egg And Cheese Sandwich Recipes

CLASSIC BACON, EGG AND CHEESE SANDWICH

Steps:

• Cook egg in nonstick skillet on medium heat 2 to 3 min. or until set, stirring occasionally.
• Fill muffin halves with cheese, egg and bacon.

BETTER BACON-EGG-AND-CHEESE SANDWICH

Steps:

• In a medium nonstick skillet, cook bacon over medium until warmed through, 2 minutes. Transfer bacon to 1 slice toast. Season eggs with salt and pepper; add to skillet and cook until set around edge, about 2 minutes. Flip and cook 30 seconds. Fold into quarters and place on bacon; top with tomato and season with salt and pepper. Spread goat cheese on remaining toast, and sandwich.

EGG SANDWICH

Steps:

• Place cheese in freezer until well chilled, about 10 minutes. Meanwhile, place bacon in a large skillet over medium-high heat; cook until crisp. Transfer to a plate lined with paper towels to drain.
• Remove cheese from freezer, cut two slices, and grate remaining cheese on the largest holes of a box grater; set aside.
• Place English muffin split-side down in skillet; cook until toasted. Turn and top both sides with sliced cheese. Reduce heat and cook until cheese is melted. Remove from heat and set aside. Top one half with with bacon.
• Crack egg into bacon fat and season with salt and pepper. Fry egg until the white is set; turn and top egg with grated cheese. Continue cooking until yolk has reached desired degree of doneness.
• Carefully place egg on top of bacon. Sandwich with remaining muffin half; serve immediately.

BACON, EGG AND CHEESE SANDWICH

Steps:

• Bring a large piece of parchment paper or foil to the stove. Heat a medium (10-inch) nonstick skillet over medium. Grease the skillet generously with butter. Place one side of the roll in the skillet, cut-side down, and toast until golden, 2 to 4 minutes. Transfer the toasted half to the parchment, cut-side up. Repeat with more butter and the other half of the roll. (The second side will take less time, as the pan gets hotter.)
• If you're using beef or turkey bacon, add 1 tablespoon butter to the skillet. Add the bacon and cook over medium until browned and crisp, 2 to 4 minutes per side. As the bacon cooks, press it down with a spatula. (This helps the fat render, producing crunchier bacon.) Turn off the heat and transfer the bacon to the bottom roll. Pour off all but 1 tablespoon of the fat.
• Pour the eggs into the skillet, season with salt and pepper and set over medium-low. Using a spatula, pull the egg toward the center and tilt the skillet so the egg runs to the empty part of the skillet. Repeat this all around until the surface of the egg is no longer runny but still shiny. Add the cheese on the top, tearing into smaller pieces for even coverage. Cook, undisturbed, until the top of the egg is matte, just a minute. Remove from heat, fold the egg in half, and then in half again. Transfer to the bottom roll.
• Add ketchup and hot sauce as desired, then add the top roll and press down. Wrap in the parchment, smush again, and let sit for a couple minutes for all the elements to steam together. Cut in half and eat.