A Tale of Two Breakfasts- Egg, Bacon and Cheese Muffins

"It was the best of times, it was the worst of times, it was the age of wisdom, it was the age of foolishness, it was the epoch of belief, it was the epoch of incredulity, it was the season of Light, it was the season of Darkness, it was the spring of hope, it was the winter of despair, we had everything before us, we had nothing before us, we were all going direct to Heaven, we were all going direct the other way "
A Tale of Two Cities, Charles Dickens

Although Dickens was talking about two cities, prior to the French Revolution, he might as well have been talking about breakfast: bran cereal, low-fat yogurt, dry toast vs grits made with cream, waffles with syrup and fried eggs...oh, my. So I bring you a breakfast that straddles the fence...somewhere between lightness and darkness, and definitely heavenly!

Egg, Bacon and Cheese Muffins

3 English muffins, split in half
6 slices peameal bacon
6 slices tomato
1/2 t. salt and pepper
2 T. butter
6 eggs
1/2 c. shredded cheddar cheese

Toast or grill muffins until golden. Place on foil-lined baking sheets.

In skillet over medium-high heat or on grill, fry bacon, turning once, until crips about 8 minutes.

Place one slice of bacon on each muffin half, top with tomatoe slice and sprinkle with half of the salt and pepper.

In skillet, melt half the butter, crack 3 eggs into the pan, sprinkle with the rest of the salt and pepper, cover and cook until the white is set and the yolk is runny, about 2 minutes. Set on the tomato. Repeat with the remaining eggs.

Sprinkle the eggs with cheese and broil or warm.

Serve with home fries...and fruit salad and yogurt to complete the Tale of Two Breakfasts.

See you next month...your comments are always welcome at Gord's.

Gordette