Egg and Cheese Muffin with Turkey Bacon

1. 1
   fry · ~8 min

   Cook the turkey bacon.

   Lay turkey bacon slices in a cold nonstick skillet. Set over medium heat and cook 3 to 4 minutes per side until browned and crisp. Transfer to a paper-towel-lined plate.

   TIPStarting in a cold pan helps turkey bacon render slowly and get crispier.
2. 2
   roast · ~2 min

   Toast the English muffins.

   Split the English muffins and spread the cut sides lightly with the tablespoon of softened butter. Toast in a toaster or under a broiler until golden brown, about 2 minutes.

3. 3
   mix · ~1 min

   Whisk the eggs.

   Crack eggs into a small bowl, add the pinch of salt and black pepper, and whisk until yolks and whites are fully combined and slightly frothy.

4. 4
   fry · ~2 min

   Cook the folded eggs.

   Wipe the skillet clean, then melt the teaspoon of butter over medium-low heat. Pour in the beaten eggs and let them set around the edges, about 30 seconds. Gently push cooked edges toward the center with a spatula, tilting the pan to let uncooked egg flow underneath. Cook until just set but still glossy, about 1 minute more. Fold the egg into quarters to roughly match the size of the muffins.

   TIPKeep the heat low so the eggs stay soft and tender — high heat makes them rubbery.
5. 5
   assemble

   Assemble the sandwich.

   1.Place a folded egg on the bottom half of each toasted muffin.

   2.Top with a slice of cheddar cheese.

   3.Place 2 slices of turkey bacon on the cheese.

   4.Close with the muffin top.
6. 6
   serve

   Serve immediately while warm.

   Wrap each sandwich in parchment paper or serve on a plate. The residual heat will melt the cheese slightly.

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