Fried Bacon and Egg Sandwich
2 sandwichesIngredients
Directions
Prepare
Toast the English muffins.
Fry the bacon over medium heat 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 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, then put it back on the heat. Pour about a tablespoon of the bacon fat back into the pan.
Toast the English muffins.
Fry the eggs and assemble
Crack the 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 the sandwiches with the English muffins, bacon, and fried eggs. Serve.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Bacon | 1 slice cooked (8g) | 43 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- English muffins
- Toasted halves form the crisp, sturdy base that holds the sandwich together.
- Bacon
- Rendered fat and browned crispness add savory flavor and salty richness to the sandwich.
- Eggs
- Set whites and runny-or-firm yolks provide the protein filling and creamy richness.
The step that matters
Frying the eggs over moderate heat. Egg whites turn tough and rubbery at high heat, so keeping the heat moderate lets the whites set gently while the yolks stay tender.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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