Friday, January 27, 2012

What's for Breakfast?

Bacon Egg and Cheese Melt Sandwich


1 ounce Fontina Fontal cheese
2 slices extra-smoky, extra-thick cut bacon
1 English muffin, split (I love English muffins)
1 tablespoon unsalted butter
1 large egg

Yield: serves 1
Difficulty: Easy
  1. Place cheese in freezer until well chilled, about 10 minutes. Meanwhile, place bacon on a griddle over medium-high heat; cook until crisp. Transfer to a paper towel-lined plate to drain.
  2. Remove cheese from freezer, cut two slices, and grate remaining cheese on the largest holes of a box grater; set aside.
  3. Place English muffin split-side down in skillet; cook until toasted. Turn and top each half with a slice of cheese. Reduce heat and cook until cheese is melted. Remove from heat and set aside.
  4. Melt butter on griddle; crack egg onto melted and fry until whites are set; turn and top egg with grated cheese; continue cooking until yolk has reached desired degree of doneness.
  5. Carefully transfer egg to large muffin half. Top egg with bacon in an "X" and sandwich with remaining muffin half; serve immediately. DELICIOUS!
Source: Murrays Cheese via Martha Stewart

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