Back in February, I was devastated when Starbucks changed up their entire food menu, and replaced their delicious turkey bacon breakfast sandwich with something that literally tastes like paste. Don’t believe me? Go order one, then tell me it doesn’t taste like paste. I was so mad I even tweeted about it (#notatweeter) and found a number of other disappointed Starbucks patrons with whom I could commiserate.
Everything is different in hindsight, though, and if Starbucks hadn’t discontinued my favorite breakfast sandwich, I never would have found the motivation to start making delicious egg and bacon treats on my own.
There’s something very simple about a breakfast sandwich—just eggs, english muffin, bacon and cheese. But this particular combination of flavors turns this simple sandwich into something you’ll crave all day long.
My secret ingredient….Laughing Cow Swiss cheese. OMG you guys…OMG….the creaminess of the cheese offsets the saltiness of the bacon, and the tanginess of the swiss is a match made in heaven with the otherwise bland egg and muffin. Even Matt, who doesn’t really care for the cheese in any other application, loves smearing some on his breakfast sandwich. There’s just something about this combination of ingredients that makes this breakfast sandwich sing!
Making this sandwich for breakfast is a no-brainer, but I’ve also been known to have it for lunch…especially after a tough morning. It’s a great way to “start over” 😉
I’m not really sure this warrants a formal recipe, but just incase….
- 1 English Muffin
- 1 Slice of Bacon (or more! Who am I to limit you!)
- 1 Egg
- 1 Tbsp Butter
- 1 Wedge of Laughing Cow Original Swiss cheese
- Cut the english muffin in half and toast it. Once the muffin reaches your desired toasty-ness, remove it from the toaster (or oven), and spread the Laughing Cow Original Swiss cheese on both halves.
- Place the strip (or two?) of bacon in a cold frying pan, then turn the burner on to medium heat. Cook the bacon to your preferred doneness, then remove and let rest on a paper towel, allowing any excess fat to drain off.
- Crack the egg in a bowl and mix until homogenous. Once the bacon is out of the frying pan, add the tablespoon of butter and make sure the frying pan is coated in butter/bacon fat.
- Poor in the egg and let sit until cooked on one side. Then flip it over (like your making an omelet!).
- Remove the egg once it is completely cooked through. Fold in half so that it's a semi-circle, and then cut that semi-circle in half, so you have two quarter circles.
- Now assemble your sandwich: Muffin + Cheese then Egg then Bacon (cut in half so it fits on your sandwhich) then Egg then Muffin+Cheese. Mmmm!