Bacon and Egg Breakfast Sandwiches

We aren't people that eat out a lot. It's usually quite expensive and the food never quite comes up to par . . . at least not in the places we can afford to eat, although to be sure we are occasionally quite pleasantly surprised. We do like Mc Donald's. Now don't all start 'tsk 'tsking . . . Let's be honest here. There are some things that McDonald's does that are really quite good. And in a pinch they always come through.



We happen to like their breakfast sandwiches. They are quite nice when you are out on the road and travelling and just want a quick bite in the morning before you get under way. All their food isn't that bad for you. You can even get oatmeal there now. You just have to be a bit choosey about what you get.

You can replicate most of what you get there are home though. Although I haven't quite been able to make a Big Mac at home yet that tastes quite the same. But in all honesty, we shouldn't really be eating too many of those anyways!



One thing I do make us sometimes though is these lovely Breakfast Sandwhiches, and we usually have them for supper, not for breakfast, although they are quite good for breakfast on occasion as well. Not a lot of green stuff in them, but once in a while that is ok. You don't want green stuff for breakfast, and if we are talking about supper, nothing precludes you from making a tasty salad to go on the side.



I only use the best bacon, always. If you are going to treat yourself to bacon, make sure it's a treat and good quality. Dry cured, smoked or not smoked. That's what I like, and for these I like the healthy selection back bacon, with no fat on it. Kinda makes it that little bit healthier.



It goes without saying as well, that . . . if you are going to make an egg your meal, you will want to be using the best eggs that you can. I always use free range eggs. I never buy caged eggs. I don't agree with the practice of using caged hens . . . and I refuse to support that industry in any way. It's a matter of principle with me, but . . . to each their own.

I use my metal cooking rings to keep the eggs in that perfect round shape as well. If you spray it with a bit of low fat cooking spray. They slide very easily out of them when done, and are the perfect shape to fit inside the toasted muffins.



Now here is where I break against what I usually do . . . I do confess . . . I use plastic cheese. Not Kraft Dairy Lea slices, coz they are white and I want orange . . . but most grocery shops do their own brands and they are orange. ( I have to say that the ones you can get in Lidl or Aldi are really very good actually and I prefer the over any other kinds.)

A bit of sea salt and coarsely ground black pepper on the egg and you are in like Flynn, and enjoying a very tasty supper indeed. Once in a while, it truly doesn't hurt.



*Bacon and Egg Breakfast Muffins*
Serves 4
Printable Recipe

Just as good as or better than those ones you can get at that Golden Arches place, ceptin you can make these at home!

4 English muffins
8 slices of smoked back bacon
4 large free range eggs
4 slices of cheese

Spray with nonstick cooking spray and then heat a large nonstick skillet over medium high heat. Add the back bacon and cook until nicely browned on both sides. Remove from the pan and keep warm. Wipe out the pan and respray. Add 4 cooking rings, which you have also sprayed with non stick cooking spray. Break an egg into each one and cook, over medium low heat until they are cooked to your desire. I like to pop a small plate over the top of the rings so that the eggs cook all the way through. I don't like my eggs to be runny in these sandwiches. Meanwhile split the English muffins in half and toast. Top one half of each of them with 2 slices of bacon each and then a cooked egg. Finally top with a slice of cheese and the top of the muffin. Serve immediately.

Variations: You can add some sliced ripe tomatoes, and thinly sliced brown or spring onion. Delicious!