My second issue is the roll that these often come on. All that bread just seems to get in the way of the stars of the show, which are the bacon, the egg and the cheese. So, I flipped over to an English muffin, which I toasted up just enough to have a little crispiness but so that it was still soft enough to bite into without it cracking.
Now, you’ll notice that there is a little spinach on this sandwich. This is definitely a departure from the classic, but I had some spinach in my fridge, and it added a nice little balance to the salty bacon and cheese and the creamy egg. You can have it or not have it, depending on whether you are a spinach person or not. I’m a spinach person.
So! Here’s the drill! Make your bacon first so that’s all ready to go – I find that one piece cut in half is just the right amount per sandwich. Then toast your English muffins so they are ready and waiting. If you are having spinach, saute that up next – I use baby spinach and I cook it up with a teeny bit of olive oil right on the stovetop. Next comes the cheese sauce, which takes about 5 minutes (and I know, this is a lot of pots and pans but I promise it is Worth It!).
Last but not last, cook up your eggs. Over easy, which means cooking the egg in a little butter just until the white is turning white and solid, flipping it carefully and cooking the other side for about 30 seconds. Now please assemble as follows:
2. A generous spoonful of spinach (optional!)
3. A spoonful of cheese sauce
4. Over-easy egg
5. Bacon (one slice cut in half)
6. A bigger spoonful of cheese sauce
7. Muffin top
And now please take a nice big bite as soon as humanly possible. Take another. Realize that that as great as this is for breakfast, there is no reason that you can’t make it again for lunch and dinner. Be very happy.
Serves: 4 sandwiches
- 4 slices bacon, each slice cut in half and cooked to your liking
- 4 English muffins, lightly toasted
- 1 teaspoon olive oil
- 4 cups baby spinach (optional)
- 1 tablespoon butter
- 4 eggs
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup milk
- 1½ cup Velveeta, cut into small cubes
- Heat olive oil in a large deep skillet over medium high heat and saute spinach until wilted. Set aside.
- Make cheese sauce: melt butter over medium high heat in a medium saucepan. Stir in flour, then stir in milk. Simmer until it starts to thicken, about 3-4 minutes. Stir in Velveeta until melted. Set aside.
- Melt butter in a large skillet over medium high heat until melted. Carefully crack eggs into skillet and cook until whites are just set. Gently flip over and cook for another 30 seconds. Remove to a plate so they are ready for you to assemble the sandwiches.
- Assemble sandwiches as follows: muffin bottom, spoonful of cheese sauce, spinach (if using), egg, bacon, another generous spoonful of cheese sauce, muffin top.
- Take a big bite as soon as possible!