Fried Bacon and Egg Sandwich (Homemade Egg McMuffin)
This homemade bacon and egg sandwich is a home version of the Egg McMuffin, built around a plain pan of bacon and two eggs. The eggs are cooked over-hard with the yolks broken and spread across the whites, so nothing runs down your wrist while you eat. A spoonful of the bacon fat goes back into the pan to fry them, which gives the eggs a savory, smoky edge.
Instructions
Split the English muffins and have them ready to toast.
Fry the bacon in a single layer over medium heat, turning it often, until it is browned and as crisp as you like. If the fat starts to spatter, lower the heat.
Lift the bacon onto a plate lined with paper towels and blot the top with another sheet to take off some of the extra fat.
Pour most of the fat from the pan into a teacup, leaving the brown bits behind. Wash and dry the pan, then set it back on the heat and add about a tablespoon of the bacon fat.
Start toasting the English muffins.
Crack the eggs into the pan, season with salt and pepper, and fry for about 2 minutes. Break the yolks and spread them over the whites, flip the eggs, and fry for another minute so they are cooked through.
Build each sandwich with the toasted muffin, bacon and fried egg, and serve right away.
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