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.

Serves 1



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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