Open Face Breakfast Sandwich

Open-Face Breakfast Sandwich

prep time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

servings: 4

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PREHEAT oven on broil.
TOAST each English muffin lightly in the toaster, then lay out on a baking sheet.
TOP each English muffin half with shredded cheese, then broil on the middle shelf until cheese is melted, approximately 4 - 5 minutes. Remove and top each half with 1 - 2 slices of bacon.
HEAT a large nonstick pan on your stove top to medium low. Add 1 tablespoon olive oil or melt 2 tablespoons of butter.
COOK the eggs 2 at a time. Crack an egg into a small ramekin and slowly add it to the pan; repeat with the other egg, adding it to the other side of the skillet. Cover with a tight lid and cook, uninterrupted, until the whites are completely set but the yolks are still runny, about 2 - 3 minutes. Remove from the pan and repeat with the remaining eggs.
TOP each English muffin pizza with a sunny side up egg. Season with salt and pepper.

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PREHEAT oven on broil.
TOAST each English muffin lightly in the toaster, then lay out on a baking sheet.
TOP each English muffin half with shredded cheese, then broil on the middle shelf until cheese is melted, approximately 4 - 5 minutes. Remove and top each half with 1 - 2 slices of bacon.
HEAT a large nonstick pan on your stove top to medium low. Add 1 tablespoon olive oil or melt 2 tablespoons of butter.
COOK the eggs 2 at a time. Crack an egg into a small ramekin and slowly add it to the pan; repeat with the other egg, adding it to the other side of the skillet. Cover with a tight lid and cook, uninterrupted, until the whites are completely set but the yolks are still runny, about 2 - 3 minutes. Remove from the pan and repeat with the remaining eggs.
TOP each English muffin pizza with a sunny side up egg. Season with salt and pepper.