Fried Egg Breakfast Sandwich on Toasted English Muffin

Quick Recipe Version (TL;DR)

• Yield: 2 breakfast sandwiches
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes

Quick Ingredients

• 2 English muffins, split (or 4 slices sandwich bread)
• 2 large eggs
• 2 slices cheddar cheese (about 1 oz / 28 g each)
• 4 slices bacon or 2 slices deli ham (about 2 oz / 56 g)
• 2 teaspoons unsalted butter, divided
• 1/8 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 1 tablespoon water (for steaming the eggs)
• Optional: 2 tablespoons mayonnaise, 1 teaspoon Dijon mustard, hot sauce

Do This

• 1. Cook bacon in a skillet over medium heat until crisp, 8–10 minutes; drain.
• 2. Toast English muffins (or bread) until deep golden.
• 3. Wipe skillet, melt 1 teaspoon butter over medium-low heat.
• 4. Fry eggs; season with salt and pepper. Add 1 tablespoon water, cover to set whites.
• 5. For runny yolks: cover 1–2 minutes. For fully set yolks: cover 3–4 minutes (or flip 30–45 seconds).
• 6. Top each egg with cheese, cover 30–45 seconds to melt.
• 7. Assemble: toasted bread/muffin + sauce (optional) + bacon/ham + cheesy egg; serve hot.

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Why You’ll Love This Recipe

• Fast, filling, and flexible: runny yolk or fully set, your choice.
• One skillet and a toaster (or the same skillet) keeps cleanup simple.
• Melty cheese and buttery toast make it taste like a diner classic at home.
• Easy to customize with bacon, ham, sauces, or veggies.

Grocery List

• Produce: optional baby spinach (1 cup), optional tomato (1 small), optional chives or green onion (1 tablespoon chopped)
• Dairy: 2 large eggs, cheddar cheese slices, unsalted butter
• Pantry: English muffins or sandwich bread, bacon or ham, kosher salt, black pepper, optional mayonnaise, optional Dijon mustard, optional hot sauce

Full Ingredients

For 2 Breakfast Sandwiches

• 2 English muffins, split (about 4 oz / 113 g total) or 4 slices sandwich bread (about 4 oz / 113 g)
• 2 teaspoons unsalted butter, divided
• 4 slices bacon (about 4 oz / 113 g) or 2 slices deli ham (about 2 oz / 56 g)
• 2 large eggs
• 1/8 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 2 slices cheddar cheese (about 2 oz / 56 g total) or American cheese
• 1 tablespoon water (for steaming the eggs)

Optional Sauces & Extras (Choose 1–2)

• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1–2 teaspoons hot sauce
• 1 cup baby spinach
• 2 tomato slices (about 1/4 inch / 6 mm thick)

Step-by-Step Instructions

Step 1: Set up your pan and toast the bread

Split the English muffins (or lay out the bread slices). Toast until deep golden and crisp at the edges. If you like extra buttery toast, spread a thin layer of butter on the cut sides after toasting, or toast the muffins cut-side down in a skillet with 1 teaspoon butter over medium heat for 2–3 minutes until browned.

Step 2: Cook the bacon or warm the ham

For bacon: Place bacon in a cold skillet, then turn heat to medium. Cook, turning occasionally, until browned and crisp, 8–10 minutes. Transfer to a paper-towel-lined plate.

For ham: In the same skillet over medium heat, warm the ham slices for 30–45 seconds per side until lightly browned and hot. Set aside.

Carefully pour off excess bacon grease, leaving just a thin film in the pan (or wipe the skillet clean if you prefer a cleaner flavor).

Step 3: Lower the heat and add butter for the eggs

Reduce heat to medium-low. Add the remaining 1 teaspoon butter and swirl to coat. The butter should melt and gently foam but not brown aggressively. This lower heat helps the whites set without toughening and keeps the yolk (if you want it runny) nicely creamy.

Step 4: Fry the eggs and season them

Crack 2 large eggs into the skillet, spaced apart. Immediately season with 1/8 teaspoon kosher salt and 1/8 teaspoon black pepper (or to taste). Cook uncovered for about 1 minute, until the edges begin to turn opaque and the whites start to set.

Step 5: Choose your yolk style (runny or fully set)

Add 1 tablespoon water to an open spot in the pan (not directly on the eggs) and immediately cover with a lid to trap steam.

For a runny yolk (jammy to runny): Steam covered for 1–2 minutes, until the whites are fully set but the yolk still jiggles when you gently shake the pan.

For a fully set yolk: Steam covered for 3–4 minutes, until the yolk is no longer soft. If you prefer a classic over-hard egg, you can also flip the eggs and cook 30–45 seconds after flipping (covered if you want the cheese extra melty later).

Step 6: Melt the cheese directly on the eggs

Place 1 slice of cheese on each egg. Cover again and cook for 30–45 seconds, just until the cheese melts and drapes over the egg. If the pan looks dry, add 1 teaspoon water and cover to create a quick burst of steam (this helps melt the cheese without overcooking the yolks).

Step 7: Assemble and serve while hot

Spread optional sauces on the toasted muffins/bread (for example, 1 tablespoon mayonnaise plus a little Dijon on one side). Layer in this order for best structure: bottom muffin/bread, bacon or ham, then the cheesy fried egg. Add optional spinach or tomato if using, then cap with the top muffin/bread.

Serve immediately. If you made runny yolks, a quick cut down the middle lets the yolk soak into the toast.

Pro Tips

• Use medium-low heat for better eggs. High heat can make the whites tough before the yolk is where you want it.
• Steam is your friend. That 1 tablespoon of water plus a lid sets the whites quickly without flipping, which helps keep yolks runny when desired.
• Square eggs for a tidy sandwich. If you have egg rings, lightly butter them and cook the eggs inside for a perfect English-muffin fit.
• Season in layers. A pinch of salt on the egg and a tiny pinch on the tomato (if using) makes the whole sandwich taste more “finished.”
• Toast a little darker than you think. The egg and cheese add moisture; extra-crisp toast helps the sandwich hold up.

Variations

• Spicy breakfast sandwich: Swap cheddar for pepper jack and add 1–2 teaspoons hot sauce or a thin spread of chipotle mayo.
• Ham and Swiss: Use ham and 2 slices Swiss cheese; add Dijon mustard and a tomato slice.
• Veggie version: Skip the meat and add 1 cup baby spinach (wilt it in the pan for 30–60 seconds) plus tomato; keep the cheese for richness.

Storage & Make-Ahead

This sandwich is best eaten right away. If you want to prep ahead, cook the bacon up to 3 days in advance and refrigerate it in an airtight container. You can also toast the muffins and keep them at room temperature for up to 6 hours; re-toast for 30–60 seconds before assembling. For leftovers: store components separately (toast, meat, eggs) in the refrigerator for up to 2 days. Reheat eggs gently in a covered skillet over low heat with 1 teaspoon water for 1–2 minutes; re-toast bread to restore crispness.

Nutrition (per serving)

Approximate, per 1 sandwich (made with English muffin, cheddar, bacon, butter; without extra sauces): 520 calories, 29 g protein, 33 g fat, 29 g carbohydrates, 2 g fiber, 1,150 mg sodium. Values vary by bread type, cheese, and whether you use bacon or ham.