Cookbook:Fried Bacon and Egg Sandwich (Homemade Egg McMuffin)
| Fried Bacon and Egg Sandwich (Homemade Egg McMuffin) | |
|---|---|
| Yield | 2 sandwiches |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
This egg sandwich recipe mimics the Egg McMuffin. The eggs are better over-hard with the yolks broken so you don't get yolk dribbling down your arm while eating.
Ingredients
[edit | edit source]Procedure
[edit | edit source]- Get your English muffins ready to toast.
- Over medium heat, fry bacon in one layer, turning often until browned and crispy to your taste. Lower the heat if the bacon fat starts to spatter.
- Remove the bacon to a plate lined with paper towels. Pat the bacon with another sheet of paper towel to remove some of the excess fat.
- Pour most of the remaining fat from the pan into a teacup, leaving most of the brown bits in the pan.
- Wash and dry the pan, and put it back on the heat.
- Pour about a tablespoon of the bacon fat back into the pan.
- Start toasting the English muffins.
- Crack eggs into the pan, add salt and pepper, and fry for about 2 minutes. Break the yolks, spreading them over the whites, and flip the eggs. Fry for another minute.
- Assemble your sandwiches with the English muffins, bacon, and fried eggs. Serve.
Notes, tips, and variations
[edit | edit source]- If you have a toaster oven or broiler, you can put some cheese on the English muffins when toasting them.
- Take your used paper towels, ball them up, put them in the teacup with the excess bacon fat. When you are done eating the fat will have soaked into the towels, so you don't have to pour the fat down the drain, or scoop out congealed fat from the cup.