This breakfast sandwich is so much more sophisticated than your standard Egg McMuffin. Applewood bacon, eggs, gorgonzola cheese, tomato, guacamole & baby arugula make this a morning meal like no other.
This type of bread is a popular choice for breakfast and can be served with sweet or savory toppings. Nowadays, English muffins are available in a variety of flavors. Some are made with whole grains or multigrain flour. Others contain raisins, cinnamon, seeds and nuts. Traditionally, this popular breakfast staple is made with bread flour, water or milk, sugar, yeast, butter and a pinch of salt.
Bagels, savory muffins, pancake tacos and avocado toast are delicious ways to start the day, but you’re overlooking an often-forgotten breakfast staple. English muffins are the perfect foundation for a filling meal, whether it’s as a replacement for brioche in a French toast recipe or in a tasty sandwich.
Nothing hits the spot on the weekend like a brunch sandwich. Quick, easy and so good!
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- 2 English muffins, split & lightly toasted
- 8 slices thick-cut Applewood smoked bacon
- 1/4 cup gorgonzola cheese crumbles, divided
- 1 Tbsp mayo
- 4 thick slices ripe tomato
- 4 Tbsp basil pesto or guacamole
- 2 - 4 eggs
- 1 cup baby arugula, loosely packed, divided - optional
Ingredients
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- Cook bacon until crisp in a large skillet set over medium heat, turning frequently. Blot on paper towel & set aside.
- Mix together gorgonzola & mayo, mashing gorgonzola to create a thick, smooth spread. Spoon 1 Tbsp gorgonzola spread onto each toasted muffin bottom. Top with 2 slices cooked bacon & a slice of tomato. Place 1 Tbsp pesto or guacamole on each muffin & set aside.
- Poach eggs in a pot of boiling water with a bit of vinegar. When cooked & yolks are still runny, remove from water with a slotted spoon & top place an egg on top of each muffin. If using arugula, top each with about a 1/4 cup loosely packed. Serve immediately.