Breakfast
Breakfast Sandwich
A simple, satisfying handheld breakfast: a fried egg, crisp bacon or sausage, melted American cheese, and butter on toasted bread. The yolk should break into the cheese and soak into the toast.
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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Breakfast Sandwich — common questions
Can I make the egg ahead?
No—the egg must be cooked to order and eaten immediately for the runny yolk to work. You can prep and cook the meat and toast the bread ahead, then quickly fry the egg just before serving.
What's the best bread for this?
English muffins and bagels are traditional and sturdy enough to hold the runny yolk without falling apart. Sandwich bread works but is more delicate.
Can I use a different cheese?
Yes. American cheese melts best and is traditional, but cheddar, Swiss, or pepper jack all work. Avoid very firm cheeses like parmesan.
What if I want a crispy yolk instead?
Fry the egg for 5–6 minutes over medium heat without covering it, until the yolk is set and the white edges are lacy and crisp.
Can I use sausage patties instead of bacon?
Yes. One breakfast sausage patty cooks in 3–4 minutes in the same skillet and has a similar texture. Canadian bacon also works well.
Should I use butter or the bacon grease to cook the egg?
Use the bacon grease left in the skillet—it adds flavor and the egg won't stick. If there's too much grease, pour some off to avoid a greasy sandwich.
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