Classic Bacon, Egg & Cheese Sandwich

By ltrodrigu

Ingredients

• 8 slices thick-cut bacon, halved
• 4 bulkie rolls (kaiser rolls, English muffins or bagels may be substituted)
• 5 tablespoons softened unsalted butter
• 4 large eggs
• 1 cup shredded, very sharp aged Cheddar
• Salt and freshly ground black pepper

Details

Servings 4
Adapted from wsj.com

Preparation

Step 1

Preheat oven to 400 degrees. Spread bacon out across a foil-lined baking sheet. Cook until very crisp, about 15 minutes. Remove from oven and set aside.

Meanwhile, heat a cast-iron skillet over medium-low heat. Slice rolls in half and spread cut sides amply with butter. Place rolls cut-side down in pan and apply pressure with a spatula or your hand. Cook until golden brown, 2-3 minutes.

Melt 1 tablespoon butter in a non-stick skillet over medium heat. Fry eggs until whites are just opaque but yolks are still loose, 1 to 2 minutes. Sprinkle cheese evenly over eggs, cover, and let cook, until cheese is melted but the yolks are still loose, 1-2 minutes more.

Divide eggs among 4 rolls. Sprinkle with salt and pepper, top with bacon, close bun and serve.