Egg Tomato Muffin Melt with Bacon
No time to make breakfast? For a portable breakfast on the run, make these muffin melts the day before and reheat briefly.
Wrap muffins in plastic wrap and refrigerate. To reheat, remove plastic; wrap in a paper towel and place on a plate. Microwave each sandwich on Medium (50%) for 1 ½ minutes or until warm to the touch.
Total Timeunder 15 minutes
Make Ahead RecipeYes
Recipe Coursemain course
Dietary Considerationpeanut free, soy free, tree nut free
Taste and Texturebuttery, cheesy, crisp, crunchy, meaty, savory
Type of Dishsandwich
- 2 slices bacon, halved
- 2 eggs
- 2 English muffins, split, toasted and buttered, if desired
- 4 thin slices tomato
- Salt and freshly ground black pepper
- ¼ cup (50 mL) shredded aged Cheddar cheese
- Bacon rack (optional)
- Two 6-oz (175 mL) custard cups or ramekins, buttered
Place bacon on a bacon rack or paper towel–lined plate. Cover with a paper towel. Microwave on High for 1 ½ to 3 minutes or until crisp. Set aside.
Break an egg into each custard cup. Using a toothpick, pierce each yolk gently 3 to 4 times. Cover dishes with plastic wrap and turn back one corner to vent.
Microwave on Medium-Low (30%) for 2 to 3 minutes or until egg whites are just set and yolks are still runny. For older or lower-wattage ovens, increase to Medium (50%) and cook eggs for 2 ½ to 4 minutes, rearranging dish once during cooking.
Place 2 muffin halves on a paper towel–lined plate. Top with 2 half slices bacon and 2 tomato slices. Remove eggs from cups and place on top of tomatoes. Season with salt and pepper to taste. Sprinkle with cheese.
Microwave, uncovered, on Medium (50%) for 1 to 2 minutes or until cheese melts. Arrange remaining English muffin halves on top. Serve immediately.
2004 Johanna Burkhard