Bacon, Egg, and Cheese Bagel Sandwich

Start by cooking bacon. Lay bacon in a large skillet on medium-low heat. Let bacon render some fat and begin cooking. Cook until lightly crisp, remove and place on some paper towel.

Pour out any of the bacon fat and reserve for later use. Keep any remaining bacon fat in the pan as we will cook the egg in there. Return skillet to heat and get ready to cook the egg.

Crack in egg and cook to your liking. I go over-easy on mine as I like some of that yolky gravy to ooze out while I’m eating. Meanwhile, toast bagel and spread with butter.

Just as egg is finishing up, place 1 slice of cheese on top of it to warm it up. (I use American—I love American on these sandwiches, and burgers. That’s where American cheese resides in my recipes, and maybe mac and cheese from time to time.)

Build the sandwich. Take the bottom bagel and top with remaining slice of American. The warmth from the toasting should lightly melt the cheese. Add 2 slices of bacon, then the egg and cheese, then top with remaining bacon. Top with the top bagel, press gently, and get down!