Murray’s Ultimate Bacon, Egg & Cheese

This isn’t your typical deli sandwich--we’ve crafted some seriously cheesy breakfast bites that combine the ultimate tasty trio on one biscuit: bacon, eggs, and cheese. For our twist on this classic creation, we’re serving up a combination of Calabro Stracciatella and Central Coast Creamery Ewereka. Stracciatella, a delicate Italian favorite, is the stringy insides of a ball of burrata, while Ewereka is a sheep’s milk cheddar with a snackable, crunchy profile. With the addition of fresh eggs and smoky hickory bacon, these mouthwatering sandwiches are sure to please.

Featuring

prep time
5minutes
assembly time
35minutes
Serves
4people

preparation & ingredients

1 ea. Surry Farm Hickory Bacon, 12 oz.

8 ea. Eggs

2 Tbsp. Butter

8 oz. Calabro Stracciatella

1 tbsp. Kosher Salt

4 ea. English Muffins

6 oz. Ewephoria Sheep Gouda, sliced

Heat the oven to 350F. Line a baking sheet with aluminum foil and lay the bacon in an even layer on the tray. It is ok if the bacon overlaps slightly. Cook in the oven for 15-18 minutes or until the bacon is just crispy. Once cooked, drain and discard (or save for a different application) the fat and set the cooked bacon aside.

Turn the oven to broil.

Toast the English muffins and set aside on another sheet tray. Place the bacon on the English muffins to start assembling the sandwich.

To cook the eggs, melt the butter until foamy in a medium non-stick skillet over medium high heat. Whisk the eggs in a separate bowl and season with salt.

Once the pan is heated, add the eggs, stirring constantly. Add the stracciatella. Once the eggs are cooked, divide evenly among the English muffins. Place the sliced cheese on top of the egg. Leaving the tops of the English muffins aside. Place the sandwiches under the broiler until the cheese has melted. Remove from oven and top with the other half of the muffins. Enjoy!