Bacon, Egg and Cheddar English Muffin Sandwich

What you need

• 4 slices bacon
• 2 English muffins, split
• 10 g (2 tsp) butter, plus extra for the muffins
• 2 large eggs
• 2 slices cheddar
• salt, to taste
• black pepper, to taste

Method

Restated from the original video

1. 1

   Lay the bacon in a cold non-stick frying pan and set it over medium heat. Cook, turning once, until crisp, 6-8 min. Drain on paper towels and pour off most of the fat.

2. 2

   While the bacon cooks, toast the muffins and spread the cut sides lightly with butter.

3. 3

   Melt the butter in the same pan over medium-low heat. Crack in the eggs side by side and break each yolk with a spatula.

4. 4

   Season the eggs with salt and pepper and cook until the whites are set, 2-3 min. Flip and cook 30 seconds more, until the yolks are firm.

5. 5

   Lay a slice of cheddar on each egg, add a splash of water to the pan and cover with a lid until the cheese melts, about 1 min.

6. 6

   Put 2 slices of bacon on each muffin base, top with an egg and close with the muffin lid. Serve hot.

Imported from natashaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.