Name: Breakfast Sandwiches
Total time: 25 min
Yield: Serves 2
Ingredients: 4 slices cooked bacon or 2 cooked sausage patties; 2 large eggs; 1 pinch plus 1 pinch table salt, measured separately; 1 pinch plus 1 pinch pepper, measured separately; 1 tablespoon unsalted butter, melted; 2 rolls or English muffins, cut or split in half; 1 teaspoon vegetable oil; 2 slices American or cheddar cheese

Time

25 minutes, plus time to cook bacon or sausage

Yield

Serves 2

What Kids Are Saying:

"Easy and good." —Lillian, recipe tester, age 9

Ingredients

Ingredient check list

4 slices cooked bacon or 2 cooked sausage patties

2 large eggs

1 pinch plus 1 pinch table salt, measured separately

1 pinch plus 1 pinch pepper, measured separately

1 tablespoon unsalted butter, melted

2 rolls or English muffins, cut or split in half

1 teaspoon vegetable oil

2 slices American or cheddar cheese

Test Kitchen Techniques

Why This Recipe Works

Each layer of a breakfast sandwich is a piece of a sandwich puzzle, with different flavors and textures that fit perfectly together. Things move quickly in this recipe, which gives your young chef an opportunity to practice using a kitchen timer or clock as they cook. They’ll need to check if the rolls are golden brown after 3 minutes in step 3, let the eggs cook for 1 minute in step 5, and let the eggs cook for 1 or 2 minutes after adding the cheese in step 7 (depending on if they prefer runny or set yolks).

Want more? Read the whole story

Before You Begin

Make sure to cook your bacon or sausage patties before you start this recipe.

Instructions

Crack large eggs into 2 small bowls (1 egg per bowl). Add 1 pinch salt and 1 pinch pepper to each bowl.

Use pastry brush to brush melted butter evenly over cut sides of rolls. Add rolls, buttered side down, to 10-inch nonstick skillet.

Cook rolls over medium heat until cut sides are golden brown, 3 to 5 minutes. Use spatula to transfer rolls, cut sides up, to serving plates.

Add oil to now-empty skillet. Increase heat to medium-high and heat oil for 30 seconds (oil should be hot but not smoking).

Working quickly, pour eggs into opposite sides of skillet. Cover skillet with lid and cook for 1 minute. Turn off heat and slide skillet to cool burner (see photo, “Step-by-Step: Pouring Eggs into Skillet,” below).

Use oven mitts to remove lid. Use spatula to carefully flip eggs. Place 1 slice cheese on top of each egg. Use oven mitts to place lid on skillet.

Let sit, covered, for about 1 minute for slightly runny yolks or about 2 minutes for set yolks.

Meanwhile, add 2 slices of cooked bacon or 1 cooked sausage patty to each roll bottom. Transfer 1 cooked egg to each roll bottom. Cap sandwiches with roll tops. Serve immediately.