Have I ever told you about my courageous ladyfriend, Anna? I’d known her for years, but we didn’t really talk much until one night I got her to come to the Broken Speech Poetry Slam. Afterward, we sat outside in our famous booth talking and drinking and generally being young hooligans. Anna talked about having lived in Orlando her whole life and wanting to get away. What set Anna apart from every other Gotta Get Outta Here friend in Orlando is that Anna was serious. She quit all three of her jobs, got rid of her apartment, broke up with her boyfriend and even gave away her sweet kitty, Baby Jesus. Anna was prepared to drive until she found a cool city all on her own. I convinced her (somehow) that I would protect her and off we rode together. Into the sunset. I nicknamed her Butterfly as she was fit to flit off and explore and, in her way, pollenate the whole world. She nicknamed me Sunshine.
Flash forward a year or so later and Butterfly and I had a sweet little basement apartment in the city of Seattle. Anna has blood sugar issues. The word hangry had not been invented yet, but that’s what I’d call it now. And she wasn’t entirely comfortable around raw meat. She invented these sandwiches as a way to get through the first part of the day. They’re easy, perfectly filling and positively delicious. Naturally I had to share.
Butterfly’s Bacon, Egg & Cheese Sandwiches
Prep: 5 minutes ♦ Cook: 20 minutes ♦ Difficulty: Easy ♦ 1 Serving
Gather: 1 bacon strip, 1 egg, 2 slices cheese (I used jalapeno havarti) 1 extra crispy english muffin. Splash of coconut milk.
Fry up your bacon as you do. I’m not the boss of you. But if you’re looking for suggestions, I’d say pepper that bacon!
After your bacon is done, drain off most of the grease in the pan and use the tiny bit left to toast your english muffins. I had no idea until recently that extra crispy was an option. If you have that option, take it, friend. I cook the bacon at just over medium heat then turn it down to 4 for the muffin. Then 3 for the egg. To ensure each muffin gets extra EXTRA crispy, I set ramekins on top.
Next, crack your egg in a bowl and add your splash of coconut milk and whisk until it’s so light and fluffy it might float away. Add salt and pepper to taste and scramble. I like to pour the egg onto the hot pan, then use a wooden spatula to push the outside edges toward the center until you have a vaguely muffin shaped scrambled egg that’s (usually) all one piece.
Stack your sammy any way you like. I usually go for muffin, egg, cheese and bacon, but really you can’t go wrong. Sometimes I use cheddar and shred it. Other times I slice it and leave the assembled sandwich on the stove for a few minutes to melt. That’s a good idea anyway if you like to get dishes out of the way before you eat. I made an egg white version for Jared the other day and he loved it! That makes me especially happy! I love to feed my friends.
Thanks for checking in on another yummy Menu post. Hungry for more? Find em all here. And have a sunshiny day!