Christmas Breakfast Sandwiches Bacon Egg (Printable Version)
# What You'll Need:
→ Main components
01 -
4 English muffins, split
02 -
8 slices bacon, cooked until crispy
03 -
4 large eggs
04 -
4 slices cheddar cheese
05 -
60 grams fresh spinach, chopped
06 -
Salt, to taste
07 -
Ground black pepper, to taste
# Step-by-Step Directions:
01 -
Toast English muffin halves until golden brown and crisp to create a sturdy base and top for each sandwich.
02 -
In a skillet over medium heat, cook bacon slices for 5–7 minutes, turning occasionally, until evenly crisp and golden. Transfer to a paper towel to drain excess fat.
03 -
In the same skillet, fry eggs sunny-side up over medium-low heat for 3–4 minutes, until whites are just set and yolks remain runny. Season with salt and pepper.
04 -
For each sandwich, arrange one slice of bacon, one sunny-side-up egg, one slice cheddar cheese, and a portion of chopped spinach onto the bottom half of a toasted muffin. Close with the top half.
05 -
Serve sandwiches immediately so the cheese melts slightly and the eggs remain warm and creamy.
# Helpful Notes:
01 -
For crispier bacon, bake on a foil-lined tray at 200°C for 15–20 minutes to free up stove space and ensure even cooking.
02 -
To maintain runny yolks, cover the skillet with a lid during the last minute of egg cooking.
03 -
Set up an assembly line to streamline preparation if serving a large group.
04 -
Keep assembled sandwiches warm in a 93°C oven until ready to serve.