Bacon, egg & cheddar sandwich from Modern Comfort Food (page 238) by Ina Garten

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • adellel on January 04, 2026

    Doesn’t need any extra salt. It is really so quick and good.

  • jay.moe on November 28, 2021

    Makes a quick weekday breakfast. I substitute a piece of ham or frozen vegan sausage patty for the bacon. Cooking everything in the microwave takes about as long as toasting the English Muffin.

  • anya_sf on October 11, 2020

    A tasty, hearty breakfast sandwich. I microwaved the bacon too (cut pieces in half first). Microwaving the eggs worked well to create neat "egg pillows", but actually took longer than cooking the eggs on the stove. But I'd use that method again if I only had a microwave. With the salty bacon and egg mixture, the sandwich didn't need an extra sprinkling of salt at the end.

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