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Bacon egg E-muffin

Breakfast doesn’t have to be complicated, simple bacon, an egg and toast or English muffin is simple and enough to keep you going til lunch.

Grab a ‘bacon strips’ pack from the freezer, and one English muffin.
Add the frozen bacon to a cold pan and turn the heat to medium.
Unwrap your frozen English muffin. Usually a serrated or bread knife is the tool of choice to cut bread – hence the name. For one cut, a steak knife is serrated and works just as well.
Split the English muffin in half, still frozen.
Split and directly into the toaster. The toaster will thaw and toast at the same time.
Meanwhile separate the bacon as it thaws. Never-mind the cook hands here, you should probably use your tongs. But clean hands are the best tools.
Get the bacon into one layer.
Fry to your desired crispness. I like a crispy bacon. This is my favorite little 8 inch cast iron pan. I have had it forever, lovingly baconed (in my world “baconed” IS a word especially when it comes to cast iron) over the years, it is pretty much non-stick.
Fry an egg in the residual bacon fat in the cast iron. Remove the pan from the heat and set in on a burner that is off. The retained heat in the pan will be enough to cook the egg. Too often people cook eggs too hot. Eggs are delicate and should be cooked gently. Break the egg into the pan and flip once the whites are firm, or, white on the bottom.
The egg will pick up the lovely bacon flavor, perfectly runny yolk for sopping up with your toast. Eggs need salt and plenty of pepper. Add other flavors, seasoned salt, steak seasoning, garlic powder, cayenne, hot sauce as you like. Change it up. Eggs are a great flavor foil!

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.

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