Scrambled eggs is the typical breakfast-for-supper option, but we'd like to make the case for a breakfast sandwich gracing the dinner table. This version of a bacon, egg and cheese from New York City cheese shop
Murray's features melted Fontina, cherrywood bacon and a fried egg, served on an English muffin that toasts right in the skillet or on the griddle.
Get the recipe: Murray's Breakfast Melt
