Skip to main content

Weekend Recipe: Bacon and Cheddar Breakfast Sandwiches

Support Provided By
Image courtesy of America's Test Kitchen
Image courtesy of America's Test Kitchen

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.

Support Provided By
Read More
A black and white photo of an adult dressed as the easter bunny with a giant costumed head, holding a little girl on their left who gives it a kiss on the cheek and, with his right arm, holding a little boy who brings his hands to his eyes as though wiping away tears.

Behold the Bunnies and Bonnets of L.A.'s Past Easter Celebrations

The onset of the spring season heralds the arrival of fragrant flowers in bloom — and all the critters that enjoy them, including the Easter bunny and families who anticipate his arrival with egg hunts, parades and questionable fashion choices.
A black and white image of an elephant holding a broom with its trunk. A man is seen near the elephant, walking towards the animal.

Lions and Tigers and Cameras! How the Movies Gave Los Angeles a Zoo

The early days of the movies in Los Angeles inadvertently allowed visitors to experience the largest collection of animals in the western United States. When animals weren't appearing in a movie, they were rented out to other film companies, performed for studio visitors, or in the case of filmmaker William Selig's collection — an opportunity to create one of Los Angeles' first zoos.
A vertical, black and white portrait of a blonde woman wearing a sparkly four-leaf clover costume as she holds her arms out and extends a leg as though in a curtsy.

Irish for a Day: L.A.'s History of 'Going Green' on St. Patrick's Day

Whether it was a parade, dance, tea party, home celebration or just enjoying a good ol' wee dram of whisky, here's a photo essay of how Los Angeles donned its green apparel to celebrate St. Patrick's Day and embrace the luck o' the Irish over the years.