New York City cheese shop Murray's has its own version of bacon, egg and cheese: melted Fontina cheese, cherrywood bacon and a fried egg, served on an English muffin that toasts right in the skillet or on the griddle.
Cook bacon in your preferred method (we cook it in the oven for maximum crispness and minimal greasiness).
Place English muffin split-side down on a skillet or griddle and cook until toasted. Turn and top each half with a slice of cheese. Reduce heat, cover, and cook until cheese is melted. Remove from heat and set aside.
Melt butter in skillet or griddle; crack egg onto melted butter and cook until whites are set; flip and top egg with a slice of cheese. Cook until it’s done for you (runny or set).
Transfer the fried egg to your muffin, top with bacon and the other half of the muffin.
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Published on March 16, 2012