Toasted English muffins get golden and crisp at the edges, ready to cradle a perfectly cooked egg with a melted layer of sharp cheddar draped right over the top. The egg cooks in butter until the whites set and the yolk lands exactly how you like it, while the cheddar melts into gooey, bubbling edges just before everything comes together. It's a hearty, handheld breakfast with real diner-style comfort in every bite, easy enough to pull off any morning. This one fits neatly into a vegetarian breakfast lineup and makes a satisfying start whether you're eating in or wrapping it to go.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →2 servings
Toast the English muffin halves until golden and crisp at the cut edges.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
