Weekend Recipe: Bacon and Cheddar Breakfast Sandwiches | KCET
Weekend Recipe: Bacon and Cheddar Breakfast Sandwiches
There are heated debates about where to find the best breakfast sandwich, but we think the best ones are usually made in the comforts of home (and that includes hanging out in pajamas while you cook). This recipe from America's Test Kitchen delivers to the home cook a sandwich that is crispy, buttery perfection.
Bacon and Cheddar Breakfast Sandwiches
Makes 4 sandwiches
4 English muffins, split
3 tablespoons unsalted butter, softened
1/4 cup mayonnaise
1 teaspoon hot sauce
4 large eggs
Salt and pepper
6 slices bacon
4 ounces sharp cheddar cheese, shredded (1 cup)
1 1/2 ounces (1 1/2 cups) baby spinach
4 thin tomato slices
Adjust oven rack 5 inches from broiler element and heat broiler. Spread insides of muffins evenly with butter and arrange split side up on rimmed baking sheet. Combine mayonnaise and hot sauce in bowl; set aside. Crack 2 eggs into small bowl and season with salt and pepper. Repeat with remaining 2 eggs and second small bowl.
Cook bacon in 12-inch nonstick skillet over medium heat until crispy, 7 to 9 minutes; transfer to paper towel-lined plate. When cool enough to handle, break each slice in half.
Broil muffins until golden brown, 2 to 4 minutes, rotating sheet halfway through broiling. Flip muffins and broil until just crisp on second side, 1 to 2 minutes; set aside while cooking eggs.
Pour off all but 1 tablespoon fat from skillet and heat over medium-high heat until shimmering. Working quickly, pour 1 bowl of eggs in 1 side of pan and second bowl of eggs in other side. Cover and cook for 1 minute.
Working quickly, top each egg with 3 pieces of bacon and ¼ cup cheddar. Cover pan, remove from heat, and let stand until cheddar is melted and egg whites are cooked through, about 2 minutes.
Spread mayonnaise mixture on muffin bottoms and place 1 bacon and-cheese-topped egg on each. Divide spinach evenly among sandwiches, then top with tomato slices and muffin tops. Serve.
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