Bacon and Cheddar Breakfast Sandwiches

By mirelsonp

Recipe source: Cook's Country

Ingredients

• 4 English muffins, split
• 3 Tbsp. unsalted butter, softened
• 1/4 cup mayonnaise
• 1 tsp. hot sauce
• 4 large eggs
• Salt and pepper
• 6 slices bacon
• 4 oz. sharp cheddar cheese, shredded (1 cup)
• 1 1/2 oz. (1 1/2 cups) baby spinach
• 4 thin tomato slices

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

1. Adjust oven rack 5 inches from broiler element and heat broiler. Spread insides of muffins evenly with butter and arrange split side up on rimmed baking sheet. Combine mayonnaise and hot sauce in bowl; set aside. Crack 2 eggs into small bowl and season with salt and pepper. Repeat with remaining 2 eggs and second small bowl.

2. Cook bacon in 12-inch nonstick skillet over medium heat until crispy, 7 to 9 minutes; transfer to paper towel-lined plate. When cool enough to handle, break each slice in half.

e. Broil muffins until golden brown, 2 to 4 minutes, rotating sheet halfway through broiling. Flip muffins and broil until just crisp on second side, 1 to 2 minutes; set aside while cooking eggs.

4. Pour off all but 1 tablespoon fat from skillet and heat over medium-high heat until shimmering. Working quickly, pour 1 bowl of eggs in 1 side of pan and second bowl of eggs in other side. Cover and cook for 1 minute.

5. Working quickly, top each egg with 3 pieces of bacon and 1/4 cup cheddar. Cover pan, remove from heat, and let stand until cheddar is melted and egg whites are cooked through, about 2 minutes.

6. Spread mayonnaise mixture on muffin bottoms and place 1 bacon-and-cheese-topped egg on each. Divide spinach evenly among sandwiches, top with tomato slices and muffin tops and serve.