The world's freakin' best breakfast sandwich

This is not for the faint of heart, but I had two for dinner last night so I know you can handle it!

Stuff you’ll need:

• Butter Pam
• Butter (2 tbsp)
• Bacon (thick cut for the gluttonous or turkey for the anti-swine)
• Whole egg
• Tsp. salt
• Tsp. pepper
• English muffin
• Cheddar cheese slice. Surprisingly enough, the dairy free veggie yellow cheese slices are also awesome on this.

Here’s how it’s done:

Crowd a bunch of bacon onto a pan and fry those babies up! The more oil they cook in, the better. Fry until half fat and half crispy on medium AT THE HIGHEST. They cook too fast otherwise.

Remove bacon and let the grease drain off on a plate with a paper towel on it. I save my bacon grease in a jar and use a scoop here and there in green beans or jambalaya for flavoring (yeah… your welcome.)

Toast the English muffin (however you like it).

While that’s toasting, put Pam on a pan and add 1tbsp butter. Put pan on medium. When the grease turns clear-ish, crack the egg without breaking the yolk into the pan. The runny yolk is THE BEST. But if you’re not a yolk person (cough* “communist” cough*) then you can break the yolk but DON’T SCRAMBLE. Let the poor egg sit there until the whites are white.

Sprinkle with salt & pepper & flip. Sprinkle the other side.

Butter the English muffin, place egg on English muffin. Put cheese on top of egg. Add at LEAST 3 strips of bacon. Put the other side of the muffin on top. Break the yolk and spread that goodness all over your plate for dipping pleasure.