Breakfast sandwiches with lemony frisée

Based on 6 ratings

Difficulty

Easy 👌
15
min.
Preparation
12
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
4 slices bacon
eggs
2 slices cheddar cheese
50 g frisée lettuce
English muffins
1½ tbsp lemon juice
1 tsp water
salt
pepper
olive oil
vegetable oil (for frying)
Metric
Imperial

Utensils

  • oven
  • baking sheet
  • parchment paper
  • plate
  • tongs
  • paper towels
  • 2 bowls
  • frying pan
  • rubber spatula

Nutrition per serving

Cal
681
Protein
25 g
Fat
50 g
Carb
32 g
  • Step 1/3

    Preheat oven to 220°C/425°F. Line a baking sheet with parchment paper and lay the bacon slices on it, making sure they don’t overlap. Bake for approx. 8 – 12 min., turning halfway through. Transfer crispy bacon slices to a paper towel-lined plate to drain.
    • 4 slices bacon
    • oven
    • baking sheet
    • parchment paper
    • plate
    • tongs
    • paper towels

    Preheat oven to 220°C/425°F. Line a baking sheet with parchment paper and lay the bacon slices on it, making sure they don’t overlap. Bake for approx. 8 – 12 min., turning halfway through. Transfer crispy bacon slices to a paper towel-lined plate to drain.

  • Step 2/3

    Crack eggs into a bowl. Add water, season with salt and pepper, and whisk well to combine. Add some oil to a frying pan over medium-low heat. Pour in half of the egg mixture and cook until the base is just set, approx. 1 min. Add a slice of cheddar cheese and fold the edges of the egg in towards the middle, over the cheese. Let cook a further 2 min., or until the cheese is melted, then remove from pan and set aside. Repeat process with remaining egg and cheese.
    • eggs
    • 1 tsp water
    • 2 slices cheddar cheese
    • salt
    • pepper
    • vegetable oil (for frying)
    • bowl
    • frying pan
    • rubber spatula

    Crack eggs into a bowl. Add water, season with salt and pepper, and whisk well to combine. Add some oil to a frying pan over medium-low heat. Pour in half of the egg mixture and cook until the base is just set, approx. 1 min. Add a slice of cheddar cheese and fold the edges of the egg in towards the middle, over the cheese. Let cook a further 2 min., or until the cheese is melted, then remove from pan and set aside. Repeat process with remaining egg and cheese.

  • Step 3/3

    Add frisée lettuce and lemon juice to a bowl. Season with salt and drizzle with olive oil. Toss well to combine. To assemble the sandwiches, toast the English muffins, then top each with a cheese-filled egg, half of the bacon, and half of the frisée lettuce. Top with the English muffin and serve immediately. Enjoy!
    • 50 g frisée lettuce
    • 1½ tbsp lemon juice
    • English muffins
    • salt
    • olive oil
    • bowl

    Add frisée lettuce and lemon juice to a bowl. Season with salt and drizzle with olive oil. Toss well to combine. To assemble the sandwiches, toast the English muffins, then top each with a cheese-filled egg, half of the bacon, and half of the frisée lettuce. Top with the English muffin and serve immediately. Enjoy!