While I'm usually loyal to my morning fruit and oatmeal or hard-boiled eggs some days, it just doesn't cut it. So when I'm craving something a little more, I whip up my favorite breakfast sandwich. It's lighter than most since I skip the butter and go easy on the toppings. I call it Bacon and Eggs To Go since I can wrap it up and take it with me as I head out the door in the morning.
Ingredients for Bacon and Eggs To Go:
1 large egg
1 slice cooked bacon
1 slice of American Cheese
Arugula Micro Greens
kosher salt
black pepper
ketchup
1 English Muffin, toasted
cooking spray
Time-Saving Tip: The bacon can be cooked in advance and refrigerated for a few days or frozen. Gently reheat for just few minutes in the microwave or in a pan.
Let's see what we need.
We're ready to cook.
Roasting the bacon is my favorite way to cook it. Depending on the size of your oven, use 1 or 2 disposable pans. Place the bacon in a single layer. Bake in a preheated 400-degree oven until desired crispness, turning midway through cooking. Once done, transfer the bacon to a paper towel-lined plate.
Crack the egg in a cup or small bowl. Lightly coat a non-stick pan with cooking spray. Once the pan is heated gently pour in the egg. When the egg white sets flip the egg over, I like to cook the eggs a little more than when I'm making sandwiches than when I serve them on a plate. Let's face it; no one wants to take a bite of a sandwich and have the yolk explode all over the place.
Place a slice of cheese on the bottom half of the muffin and top with the hot egg. Then add a slice of bacon, ketchup, salt, and pepper and if using, the microgreens. All you need to do now is add the top piece of the muffin.
It's ready! This is the best egg sandwich. It has all of the deliciousness that you're looking for in this iconic breakfast item but just a little lighter.
Enjoy!
Bacon and Eggs To Go
breakfast
1 large egg
1 slice cooked bacon
1 slice of American Cheese
Arugula Micro Greens
kosher salt
black pepper
ketchup
1 English Muffin, toasted
cooking spray
Roasting the bacon is my favorite way to cook it. Depending on the size of your oven, use 1 or 2 disposable pans. Place the bacon in a single layer. Bake in a preheated 400-degree oven until desired crispness, turning midway through cooking. Once done, transfer the bacon to a paper towel-lined plate.
Crack the egg in a cup or small bowl. Lightly coat a non-stick pan with cooking spray. Once the pan is heated gently pour in the egg. When the egg white sets flip the egg over, I like to cook the eggs a little more than when I'm making sandwiches than when I serve them on a plate. Let's face it; no one wants to take a bite of a sandwich and have the yolk explode all over the place.
Place a slice of cheese on the bottom half of the muffin and top with the hot egg. Then add a slice of bacon, ketchup, salt, and pepper and if using, the microgreens. All you need to do now is add the top piece of the muffin.
Time-Saving Tip: The bacon can be cooked in advance and refrigerated for a few days or frozen. Gently reheat for just few minutes in the microwave or in a pan.