English Muffin Bacon, Egg and Cheese
Serves 2
Here is what you need:
2 English Muffins, split in half
4 slices of tomato, not too thin
4 thin slices of Swiss cheese, let it get to room temp, melts faster
4 slices of Canadian bacon
4 eggs
1 TBS chopped fresh chives, plus some sprigs for garnish
1 tsp fresh chopped thyme
pat of butter
olive oil
Kosher salt and fresh ground black pepper
Hot sauce for serving (optional) We like Frank’s
Here is what you need to do:
Preheat oven to 350.
Place the tomatoes on a baking sheet and brush on both sides with olive oil. Season with salt, pepper and thyme. Slide them into the oven and let roast for about 7 minutes. You do not want the tomato to get mushy. When done, take them off the baking sheet and onto a plate. Set aside.
Turn the oven up to 375. Clean the baking sheet and place the English muffins on it cut side up.Brush the tops with a little olive oil and put into the oven. Toast until golden brown, you can finish off under the broiler but keep your eyes on them! Remove and set aside.
In a non-stick pan warm the Canadian bacon on medium heat, don’t overcook. Take bacon out of pan and set aside. Add butter to pan, let it melt. Scramble the eggs, season with a little salt and pepper. Add the eggs to the pan and cook using a plastic spatula to fold over. During the last part of cooking the eggs fold in the chives.
Fold the Swiss cheese slices to fit on the top of the English muffins and put back in the oven and let the cheese melt.
Divide muffins on two plates. Top each one with the bacon then tomato and finally egg. Garnish with chive sprigs if you want.
Let’s Eat!!