Breakfast sandwiches with lemony frisée

Breakfast sandwiches with lemony frisée

Based on 12 ratings

Difficulty

Easy 👌

Preparation

15 min

Baking

12 min

Resting

0 min

Ingredients

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

Utensils

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

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How-To Videos

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Crispy sheet pan bacon

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3 easy ways to juice a lemon

Nutrition per serving

Cal681
Fat50 g
Protein25 g
Carb32 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.
    • 2 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
    • tbsp lemon juice
    • 2 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!

  • Enjoy your meal!

    Breakfast sandwiches with lemony frisée

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