YOUR SOLIN GENERATED RECIPE
Classic Bacon Egg and Cheese Sandwich
Griddled sprouted English muffin topped with fluffy eggs, sharp cheddar, and crispy center-cut bacon for a savory morning bite.
INGREDIENTS
1 whole sprouted grain English muffin
2 large eggs
0.25 cup egg whites
3 slices center-cut bacon
0.75 oz sharp cheddar cheese
0 tsp ghee
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Place the center-cut bacon in a cold skillet and turn the heat to medium, cooking until the fat has rendered and the bacon is crispy.
Remove the bacon and drain on a paper towel, then wipe the skillet clean of excess grease.
Split the sprouted English muffin and toast until the edges are golden brown.
In a small bowl, whisk together the whole eggs, egg whites, sea salt, and black pepper until well combined.
Heat the ghee in the skillet over medium-low heat, add the egg mixture, and cook slowly, folding gently until soft curds form.
Lay the sharp cheddar cheese over the eggs in the final 30 seconds of cooking, covering the pan briefly to melt.
Place the cheesy eggs onto the bottom half of the toasted muffin, top with the crispy bacon, and close with the top muffin half.