Makes 4 sandwiches
4 English muffins or homemade biscuits
2 large eggs
4 slices cheddar or other cheese
slices cooked bacon
sliced tomato (optional)
arugula or baby spinach leaves (optional)
Toast the English muffins while you cook the eggs;
crack each into a ramekin that has been buttered
or sprayed with nonstick spray and stir it a little with
a fork. Microwave on high for 30 to 60 seconds, or
until puffed and cooked through.
Place egg on the English muffin, top with a slice of
cheese and a slice or two of bacon, and a slice of
tomato and/or a few leaves of spinach or arugula,
if you like. Serve immediately or wrap and freeze,
then reheat in the microwave for a quick breakfast
(add any veggies right before serving).
Cook bacon the night before so it’s easy to grab and add to sandwiches in the morning. Want it to-go? Pack it all in a pita instead of using an English muffin
Originally published in the August/September 2013 issue.