Ina Garten bacon, egg & cheddar sandwich, an easy breakfast for two, skips the skillet for the microwave. Sharp Cheddar gets beaten into the eggs, so they come out puffy and cheesy in 30-second bursts. Pile it on a toasted English muffin with bacon and avocado.
The microwave is the whole trick, but it only works if you stir the eggs every 30 seconds. Oil the bowls generously so the eggs slide out in one clean piece, and pull them while they still look slightly underdone.
Source: Modern Comfort Food (2020)
Ina Garten Bacon, Egg & Cheddar Sandwich
Course: BreakfastCuisine: AmericanDifficulty: Easy2
servings5
minutes10
minutes525
kcalFluffy microwave-scrambled eggs loaded with melted white Cheddar, layered on a crispy English muffin with thick-cut bacon and creamy avocado slices.
Ingredients
2 slices thick-cut applewood-smoked bacon, such as Nodine’s
Good olive oil
4 extra-large eggs
2 tablespoons whole milk
Kosher salt and freshly ground black pepper
4 tablespoons grated sharp white Cheddar, divided
2 fork-split sandwich-size English muffins
1/2 ripe Hass avocado, pitted, peeled, and thinly sliced
Directions
- Cook the bacon: Heat a large (12-inch) sauté pan over medium heat. Add the bacon and cook for 5 to 7 minutes, turning occasionally, until nicely browned. Transfer to a plate lined with paper towels and set aside.
- Prep the eggs: Generously brush two small microwavable bowls (about 4 inches in diameter) with olive oil and set aside. In a separate bowl, beat together the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour half of the egg mixture into each of the two oiled bowls and microwave on high for 30 seconds.
- Microwave the eggs: Stir the eggs gently with a fork to combine the cooked parts with the uncooked parts. Continue to microwave and stir at 30-second intervals, until the eggs are puffed and almost cooked through. Sprinkle 1 tablespoon of the Cheddar in each bowl and microwave for 30 seconds to melt the cheese and finish cooking the eggs.
- Toast and layer: Toast the English muffins until nicely browned. Place the bottom half of each toasted English muffin on a plate. Layer half of the avocado slices on each one and sprinkle with salt and pepper. Break the bacon strips in half and place two halves on each sandwich.
- Assemble and serve: Slide the eggs, cheese side up, on top of the bacon, and sprinkle a tablespoon of the remaining Cheddar on each sandwich. Sprinkle with salt and pepper and cover with the tops of the toasted English muffins. Serve hot.
FAQs
Can I make these breakfast sandwiches ahead of time?
You can cook the bacon the night before and refrigerate it. The eggs taste best made fresh because microwave eggs lose their fluffy texture when reheated. Toast and assemble right before serving for the best results.
What can I use instead of English muffins?
Brioche buns or thick sourdough slices both work well here. Croissants are good too, but skip toasting them since they brown fast. Just pick bread sturdy enough to hold the eggs and toppings without falling apart.
Do I need special bowls for the microwave eggs?
Any small microwave-safe bowl works, about 4 inches across. Oil it generously so the eggs release in one piece. Ramekins or small cereal bowls are the right size.
What if my eggs come out rubbery?
You cooked them too long. Pull them from the microwave while they still look slightly underdone, because they keep cooking from residual heat. Stirring every 30 seconds is key to keeping them soft.
Can I add other toppings to the sandwich?
A slice of tomato or some hot sauce works well. Fresh arugula adds a peppery bite that cuts through the cheese. Keep it simple because too many toppings make the sandwich hard to eat.
