Fish Free English Muffin Breakfast Sandwich

Total time20 min

Prep time5 min

Cook time15 min

Fish Free English Muffin Breakfast Sandwich

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Ingredients

2 servings

2 english muffins, split
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4 strips bacon
Chef's tip
Cook it only until crisp, adding a little oil to the pan - vegetarian bacon cooks much faster than pork bacon and can scorch. If the recipe simmers or bakes the bacon further, set it aside and stir it back in near the end.
2 large eggs
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
2 slices cheddar cheese
Chef's tip
Shred it and warm it gently; dairy-free cheddar melts best baked into a dish.
1 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
salt and pepper, to taste

Instructions

1
Toast the English muffin halves until golden and crisp at the cut edges.
2
Lay the bacon strips in a large skillet over medium heat and cook, turning once, until the fat is rendered and the strips are crisp, about 6–8 minutes. Transfer to a paper-towel-lined plate and pour off all but about 1 tsp of the drippings.

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