Cheesy Egg and Bacon Breakfast Sandwich

Instructions

1. 1

   Cook the bacon: Place the bacon strips in a cold non-stick skillet over medium heat. Cook for 5-7 minutes, flipping occasionally, until crispy. Remove bacon from the skillet and place on a paper towel-lined plate to drain excess grease. Keep the skillet on the heat with a little bacon fat for the eggs, or wipe clean and add butter/cooking spray.

2. 2

   Prepare the eggs: While bacon cooks, crack the eggs into a small bowl. Add a pinch of salt and pepper. Whisk vigorously with a fork until the yolks and whites are fully combined and slightly frothy.

3. 3

   Scramble the eggs: If using the same skillet, ensure there's a thin layer of fat. If not, add 1 teaspoon of butter or cooking spray to the skillet over medium-low heat. Pour in the whisked eggs. Let them sit undisturbed for about 30 seconds until the edges begin to set. Gently push the cooked egg from the edges towards the center with a spatula, tilting the pan to allow uncooked egg to flow underneath. Continue this process until the eggs are mostly set but still slightly moist. Turn off the heat.

4. 4

   Assemble the sandwich: While the eggs are cooking, toast your bread to your desired crispness. Once toasted, place one slice of bread on a plate. Top with the scrambled eggs, then the slice of cheese, and finally the crispy bacon.

5. 5

   Finish and serve: Place the second slice of toasted bread on top. If you prefer the cheese extra melty, you can briefly place the open-faced sandwich (with cheese on top of the eggs) under a broiler for 30 seconds before adding the bacon and top bread, or simply let the residual heat from the eggs melt the cheese. Serve immediately.