recipe

These satisfying sandwiches will keep you full until lunchtime.

difficulty
  • Intermediate
time
  • 25 minutes, plus time to cook bacon or sausage
yield
  • Serves 2

Prepare Ingredients

4 slices
cooked bacon or 2 cooked­ sausage patties
2
large eggs
1 pinch plus 1 pinch
salt, measured separately
1 pinch plus 1 pinch
pepper, measured separately
1 tablespoon
unsalted butter, melted
2
rolls or English muffins, cut or split in half
1 teaspoon
vegetable oil
2 slices
American or cheddar cheese
1
 
2
large eggs
1 pinch plus 1 pinch
salt, measured separately
1 pinch plus 1 pinch
pepper, measured separately

Crack large eggs into 2 small bowls (1 egg per bowl). Add 1 pinch salt and 1 pinch pepper to each bowl.

 
2
 
1 tablespoon
unsalted butter, melted
2
rolls or English muffins, cut or split in half

Use pastry brush to spread melted butter evenly over cut sides of rolls. Add rolls, buttered side down, to 10-inch nonstick skillet.

 
3
 

Cook rolls over medium heat until cut sides are golden brown, 3 to 5 minutes. Use spatula to transfer rolls, cut sides up, to serving plates.

 
4
 
1 teaspoon
vegetable oil

Add oil to now-empty skillet. Increase heat to medium‐high and heat oil for 30 seconds (oil should be hot but not smoking).

 
5
 

Working quickly, pour eggs into opposite sides of skillet. Cover skillet with lid and cook for 1 minute. Turn off heat and slide skillet to cool burner. Carefully flip eggs.

 
6
 
2 slices
American or cheddar cheese

Place 1 slice cheese on top of each egg. Cover skillet and let sit for about 1 minute for slightly runny yolks or about 2 minutes for set yolks.

 
7
 
4 slices
cooked bacon or 2 cooked­ sausage patties

Add 2 slices cooked bacon or 1 cooked sausage patty to each roll bottom. Place 1 cooked egg on top of bacon or sausage. Cap sandwiches with roll tops. Serve immediately.