Makes 2 sandwiches
Who doesn’t love a breakfast sandwich? This version is our baseline – make it once by the recipe and then modify to fit your tastes. Use a sausage patty, prosciutto or Canadian bacon instead of regular bacon. Swap out the TomaRashi for any of our Tomas. Pickle the red onions for an extra pop of acidity. Add hot sauce! The possibilities are endless; try all of them.
2 English muffins
2 tablespoons butter
2 eggs
Salt & pepper
Mayo
4 slices bacon, cooked
4-6 thin slices of red onion
2-3 ounces shredded Point Reyes TomaRashi
½ cup baby arugula
Butter the inside of each inside muffins and lightly toast under broiler.
Add remaining butter to a non-stick skillet and heat over medium heat. Carefully crack eggs into skillet. Top with a pinch of salt & pepper. Cook until whites are gently set, then flip eggs carefully. Cook to your desired doneness. (We turn off the burner right after flipping for a perfectly runny egg.)
Build sandwiches:
Spread mayo on inside of English muffin. Top with cooked bacon and red onion. Carefully slide egg onto the sandwich and immediately top with shredded TomaRashi, allowing the cheese to melt somewhat from the heat of the egg. Top with arugula and the top of the English muffin.
Serve immediately.
