Recipe Introduction: These breakfast sandwiches are the perfect combination of crispy bacon, creamy scrambled eggs, fresh greens, and perfectly cooked poached eggs with runny yolks. The flavors blend together perfectly, making it a satisfying and delicious meal for breakfast or brunch. Plus, they’re simple to make and guaranteed to be a hit!
Ingredients:
- 4 large eggs (for poaching)
- 4 English muffins (or any bread of choice)
- 4 slices of bacon
- 2 large eggs (for scrambling)
- Fresh lettuce leaves (optional)
- Salt and pepper to taste
- Paprika (for garnish, optional)
Instructions:
- Cook the Bacon:
- In a skillet over medium heat, cook the bacon until crispy, about 4-5 minutes on each side. Once done, remove from the pan and set aside to drain on a paper towel.
- Scramble the Eggs:
- In a bowl, whisk the 2 large eggs with a pinch of salt and pepper.
- In the same skillet used for the bacon, scramble the eggs on low heat until just set, then remove from the pan and set aside.
- Poach the Eggs:
- Fill a pot with water and bring it to a gentle simmer over medium heat. Add a splash of vinegar (optional, to help the eggs hold their shape).
- Carefully crack each egg into a small bowl, then gently slide the egg into the simmering water. Cook for 3-4 minutes for soft poached eggs with runny yolks.
- Remove the poached eggs with a slotted spoon and set them on a paper towel to drain.
- Assemble the Sandwiches:
- Toast the English muffins until lightly golden.
- On the bottom half of each muffin, place a layer of scrambled eggs, followed by a slice of crispy bacon and a fresh lettuce leaf (optional).
- Top each sandwich with a poached egg.
- Garnish and Serve:
- Sprinkle with a pinch of paprika for color and flavor (optional).
- Serve the sandwiches warm and enjoy this delicious breakfast treat!
These sandwiches are perfect for a weekend breakfast or brunch, offering a rich combination of flavors and textures. Enjoy!