Bacon, Egg & Cheddar Sandwich

1. Cook the Bacon

Place the two slices of thick-cut applewood-smoked bacon in a 12-inch sauté pan. Cook the bacon over medium heat for about 5 to 7 minutes until it turns golden and crispy. Once cooked, transfer the bacon to a plate lined with paper towels to drain off any excess grease.

2. Prepare the Bowls for Eggs

Lightly brush two small, 4-inch microwavable bowls with good olive oil to prevent the eggs from sticking during cooking.

3. Beat the Eggs

In a separate bowl, beat together the four extra-large eggs with two tablespoons of whole milk, ½ teaspoon of kosher salt, and ¼ teaspoon of freshly ground black pepper until the mixture is well blended.

4. Microwave the Eggs

Pour half of the egg mixture into each of the prepared bowls. Microwave one bowl at a time in 30-second intervals, stirring between each interval, until the eggs are puffed and almost cooked through.

5. Add Cheese to Eggs

Once the eggs are almost done, sprinkle 2 tablespoons of grated sharp white Cheddar over each bowl of eggs. Return the bowls to the microwave for another 30 seconds to melt the cheese.

6. Toast the English Muffins

Toast the English muffins using a toaster or an oven until they are golden brown.

7. Assemble the Sandwich

Slice the ripe Hass avocado and layer it onto the bottom half of each toasted English muffin. Top the avocado with the crispy bacon slices, followed by the cheesy eggs. Finish with an additional tablespoon of Cheddar on top of each sandwich and close with the other half of the muffin.