Murray’s Breakfast Melt Recipe
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.
- 2 ounces Fontina Fontal cheese, sliced
- 2 slices Nueske’s cherrywood bacon
- 1 English muffin, split
- 1 Tbsp. butter
- 1 large farm-fresh egg
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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