Start your morning with this mouthwatering and satisfying breakfast sandwich, featuring crispy bacon, perfectly cooked eggs, wilted spinach, and creamy homemade cheese sauce with sharp cheddar, all layered inside a toasted English muffin.
In a large skillet, cook bacon over medium-high heat until crispy, then transfer to a paper towel-lined plate.
2
Lightly toast English muffins and set aside.
3
Heat olive oil in the same skillet and sauté baby spinach over medium-high heat until wilted. Place wilted spinach on a separate plate.
4
In a medium saucepan, melt unsalted butter over medium-high heat, then stir in all-purpose flour.
5
Gradually stir in whole milk, then bring to a simmer, allowing the mixture to thicken for about 3 minutes.
6
Reduce heat to medium-low and stir in shredded sharp cheddar cheese until fully melted and smooth.
7
In a clean skillet, melt a small amount of butter over medium-high heat and crack eggs into it. Cook the eggs until the whites are set.
8
Gently flip the eggs and cook for another 30 seconds, then remove them to a plate.
9
Assemble the sandwiches: place English muffin bottom, a spoonful of cheese sauce, wilted spinach, cooked egg, bacon, another spoonful of cheese sauce, then English muffin top.