English Muffin Breakfast Sandwich

Ingredients

• 4 English muffins (ideally homemade English Muffins)
• 8 bacon slices
• 4 ounces cheddar cheese (shredded)
• 4 eggs
• 1 tablespoon butter or olive oil for frying eggs
• kosher salt and freshly ground black pepper (to taste)
• 1 cup small handful baby arugula (rinsed and dried)

Instructions

1. 1

   Preheat oven to 400°F

2. 2

   Place an oven safe rack in a rimmed baking sheet lined with foil (for easy cleanup) and arrange bacon slices in a single layer, leaving a gap between each slice. Bake for 15 to 25, (depending on how crispy you like your bacon); transfer bacon to paper towel lined plate. Leave oven on.

3. 3

   Meanwhile, slice English muffins in half crosswise and place cut side up onto rimmed baking sheet lined with foil or parchment paper. Divide cheese equally between halves. Place in oven for 5 to 10 minutes, or until cheese melts.

4. 4

   While cheese melts, fry eggs in a large non-stick skillet in butter or olive oil to desired doneness. Season to taste with salt and pepper.

5. 5

   To assemble sandwich: place bottom half of English muffin on a serving plate and top with bacon, fried egg, and arugula. Top with remaining muffin halves and serve.