The good old bacon sandwich is actually a really versatile breakfast because you can add almost anything you like to it. But it is really special when you put a little effort into its preparation.
2 rashers of bacon
1 English Breakfast Muffin
1 slice of cheese – preferably Cheddar
A couple of lettuce leaves and maybe a slice ot tomato.
It’s not the cooking of this breakfast that’s the hard part. It’s making it just how you like it and making it look as good as it tastes. After all the first bite is with the eye.
Cooking the bacon in a frying pan, with very little oil is easy enough, but the thing is to have it crispy and firm, with just the right amount of pliability. To achieve this, lay the rasher at the outer edge of the pan with any fat layer towards the centre. You will get a range of cooking textures.
The muffin can either be toasted in the pan, along with a little of the bacon fat if you like, or grilled on the cut surface only.
Cooking the eggs is completely up to you. If you like them runny, fine but when you layer the sandwich, break the yolks so you still have the benefit of the runny yolk but you are far less likely to get it all down your clothes – useful when you are in a rush to get to work.
Either way, why not cook the eggs in a ring – one of those small baking rings, to match the shape of the muffin.
If you have a slice of tomato in your sandwich, cook it in the pan for 30 seconds under a medium heat on one side only before layering into your sandwich.
Why not go for that little bit of luxury and upgrade your bacon and egg sarnie for Eggs Benedict? It’s basically the same, but you add a deliciously rich hollandaise sauce on top and serve it as an open sandwich, or on a breakfast muffin. Click on the link below for the recipe.