Bacon, Egg, and Cheese Sandwich

Recipe View Crisp the Bacon (7 minutes): Place bacon in a cold nonstick skillet. Cook over medium-high heat, turning occasionally, until crispy and evenly browned. Transfer to paper towels to drain, reserving a teaspoon of bacon fat in the skillet. Roughly chop the bacon.

Recipe View Prepare the Eggs: Whisk eggs with salt and pepper in a small bowl until light and frothy.

Recipe View Cook the Omelet (5 minutes): Melt 2 teaspoons butter in the same nonstick skillet over medium heat. Pour in the beaten eggs; let cook undisturbed for 30 seconds to set the bottom. Gently lift the edges of the omelet, allowing uncooked egg to flow underneath. Tilt and shake the skillet to distribute the uncooked egg evenly. Repeat until the top is almost set, about 3 minutes. Reduce heat to low.

Recipe View Add Bacon and Cheese (2 minutes): Sprinkle the chopped bacon evenly over the omelet. Top with shredded Cheddar cheese. Allow the cheese to melt slightly, about 1 to 2 minutes.

Recipe View Assemble the Sandwich (4 minutes): Butter two slices of bread with 1/2 teaspoon butter each. Carefully lay the buttered bread slices, butter-side up, over the omelet, leaving a small gap between them. The melting cheese will help the bread adhere.

Recipe View Flip and Toast (4 minutes): Run a spatula around the edges of the omelet to loosen it from the skillet. Carefully flip the omelet so that the buttered side of the bread is now in contact with the skillet. Cook until the bread is golden brown and toasted, about 2 minutes. Use the spatula to fold in the edges of the omelet to align with the sides of the bread. Cut the omelet in half along the center to create two sandwiches.

Recipe View Final Toast and Serve (2 minutes): Butter the remaining two bread slices with the remaining butter. Place butter-side up on each sandwich. Turn the sandwiches and cook until golden brown and toasted, about 2 minutes more. Serve immediately and enjoy!