breakfast sandwich

Ingredients:

4 English muffins, split

8 thin slices American cheese

6-8 slices bacon, cooked until crisp

4 eggs

1-2 tablespoon butter

Directions:

Toast the English muffins. Place the warm toasted muffins, cut side up, on the toaster tray covered with foil. Top each half with a slice of American cheese. Place the tray back into the warm, but off, toaster oven to melt the cheese.

Break the bacon into pieces and place on one half of the cheese covered muffins.

Heat the butter in a nonstick frying pan over medium heat. Crack the eggs into the hot pan. Season with a little kosher salt and a grind of pepper. Cook one minute. With a fork break each yolk. Carefully flip each egg and cook for 45-60 seconds more.

Place the eggs on the other half of each of the cheese covered muffins. Put the two sides together.

Wrap in foil, to keep warm, and place on a plate.

Makes 4 sandwiches