Southern Breakfast Sandwich

Ingredients

• 6English muffins
• 6 slicesbacon
• 6 largeeggs
• about 40 g (2 cups)arugula
• 15 ml (1 tbsp)water
• as neededpimento cheese spread
• 15 ml (1 tbsp), as directed in the methodextra-virgin olive oil
• to tastesalt and pepper

Instructions

1. 1

   Cook the bacon

   Heat a non-stick frying pan over medium-high heat. Cook the bacon until crisp, then transfer it to a paper towel to drain.

2. 2

   Toast the muffins

   Split the English muffins and toast the halves until golden. Spread pimento cheese on both cut sides of each toasted muffin.

3. 3

   Cook the eggs

   Whisk the eggs with the water, salt and pepper in a bowl. Return the cleaned pan to the heat; once hot, add 15 ml (1 tbsp) olive oil, pour in the egg mixture and immediately swirl it to cover the base. Cook for about 1 minute, or until set. Loosen the edges and flip the cooked egg round onto a chopping board. Leave it to cool slightly, then cut it into 6 wedges.

4. 4

   Assemble sandwiches

   Put a folded egg wedge on each muffin base, then add the crisp bacon and arugula. Close the sandwiches, cut each in half and serve.

What is a Southern breakfast sandwich?

This is a breakfast sandwich built from familiar components, with pimento cheese giving it a Southern-inspired character. Pimento cheese is a creamy, savoury spread commonly associated with Southern US cooking.

Here it is paired with bacon, egg and arugula between toasted English muffin halves. The spread adds richness, while the greens bring a peppery contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 540 calories, 26g protein, 35g carbs, 31g fat.

The English muffins provide most of the carbohydrates, while the eggs and bacon contribute protein and the bacon, olive oil and pimento cheese supply much of the fat. Pimento cheese quantity and recipe can vary, so it will also affect the sandwich's energy and sodium. Balance the plate with fruit or a fresh salad alongside.

Choose the right spread

Pimento cheese: Use enough to coat both cut faces of each muffin without making them difficult to handle. Its saltiness varies, so season the eggs with a light hand before tasting.

Cook the egg in one round

Egg mixture: Whisk the eggs with water and seasoning, then add them to a hot, lightly oiled pan. Swirling immediately helps form a broad, even layer that can be divided into wedges.

Flip carefully: Loosen the edges first and turn the round onto a board once it has set. Let it cool slightly before cutting so the wedges are easier to fold into the sandwiches.

Look for these texture cues

Bacon: Cook until crisp, then drain it so excess fat does not make the muffin soggy.

Egg: The round is ready when it is set rather than wet on top. The arugula should stay fresh and leafy, so add it during assembly rather than cooking it.

Get the timing right

Cook the bacon first, then toast the muffins while preparing the egg mixture. If the components are ready at different times, keep the bacon aside and assemble just before serving to retain its crunch.

What to serve alongside

A piece of fresh fruit or a simple tomato salad makes a bright side for this rich sandwich. For a more substantial brunch, serve it with a small portion of breakfast potatoes.

Recipe notes & tips

• Use a non-stick pan to make loosening and flipping the egg round easier.
• Have the muffins split and the pimento cheese ready before cooking the eggs.
• Drain the bacon well to help keep the toasted muffins crisp.
• Season the egg mixture modestly if your pimento cheese is particularly salty.
• Assemble just before eating so the arugula stays fresh.

Variations

• Add tomato: Tuck a thin slice into the sandwich just before serving.
• Use baby spinach: Swap it for the arugula for a milder green.
• Try a different muffin: Use toasted sourdough English muffins if available.
• Make it meat-free: Leave out the bacon and add sliced tomato instead.
• Add heat: Stir a little hot sauce into the egg mixture before cooking.

Common mistakes to avoid

• Overcooking the bacon: Take it off the heat once crisp so it does not become brittle.
• Pouring into a cool pan: Wait until the pan is hot so the egg begins setting promptly.
• Skipping the swirl: Spread the egg mixture across the base straight away for a more even round.
• Flipping too soon: Loosen the edges and wait until the egg is set before turning it out.
• Adding arugula too early: Put it in at assembly so it stays fresh rather than wilting.

How to store

For best texture, assemble and eat the sandwiches straight away. Cooked bacon and egg can be refrigerated separately in airtight containers for up to 3 days; reheat until hot, toast the muffins fresh and add the spread and arugula when assembling.

Frequently asked questions