Guest Post!!
Breakfast Sandwiches.
These are a yummy little treat that I’ve been working on for a few years now. They started out quite primitive as a very basic omelette folded to fit on some toast topped with cheese. Yummy for sure but not the decadent delight they’ve come to be today. 🙂
I’m going to try to be quite detailed here but I apologize ahead of time if I leave something out. Here goes.
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Start by frying the bacon. I like to keep it on the chewier side as opposed to crispy for the sake of fitting it on the sandwiches later. Also, if I’m making more than two sandwiches then I only fry half the bacon at first.
Once the bacon is mostly cooked I start to cook the eggs. I like to add salt & pepper to a single egg in a bowl and whisk thoroughly. Once the pan is preheated nicely and the butter in the bottom is bubbling a bit, I place the silicone egg patty thingies in the pan. Then I pour a single whisked egg into each one and let them cook.
As the bacon finishes frying I pull it out and set it on a plate for later. Leave the bacon grease in the pan and place the first halves of the english muffins face down in the pan to fry in the bacon grease for just a couple minutes until they’re a crispy, golden brown on the inside.
Around this time the eggs are about 3/4 of the way done cooking through. With just a light layer of uncooked egg on top, I remove the silicone rings and flip the eggs.
I then place a layer of cheese and bacon on the eggs and wait another minute or two for the egg to finish cooking and the cheese to melt. Once the eggs and first halves of english muffin are cooked, I place them on a plate like this.
I then start the process over for the second round of eggs and second halves of the english muffins.
When everything is cooked I plate them and serve them with a side of the extra bacon. 🙂
These go great with a cup of coffee in the morning or a nice cold beer for supper.
Enjoy!