Martha Stewart Breakfast Sandwich Recipe

The ultimate Martha Stewart Breakfast Sandwich is made with a perfectly toasted English muffin, savory Canadian bacon, a fresh-fried egg, sharp cheddar cheese, and a touch of butter. This recipe creates a warm, savory, and incredibly satisfying sandwich that tastes like it came from a gourmet café. It’s perfect for a quick weekday breakfast or a lazy weekend brunch and makes one delicious sandwich that will start your day right.

Martha Stewart Breakfast Sandwich Ingredients

• 1 English muffin, split in half
• 1 tablespoon unsalted butter, softened
• 2 slices Canadian bacon
• 1 large egg
• 1 slice sharp cheddar cheese
• Salt, to taste
• Freshly ground black pepper, to taste

How To Make Martha Stewart Breakfast Sandwich

1. Toast the English muffin: Spread the softened butter on the cut sides of the English muffin. Place the halves, butter-side down, in a nonstick skillet over medium heat. Toast for 2-3 minutes until golden brown and crisp. Remove from the skillet and set aside.
2. Cook the Canadian bacon: Place the Canadian bacon slices in the same skillet. Cook for 1-2 minutes per side, until lightly browned and heated through. Place one slice on the bottom half of the toasted English muffin.
3. Fry the egg: Crack the egg into the skillet. Season with salt and pepper. Cook for 2-3 minutes, or until the whites are set but the yolk is still runny. You can cook it longer if you prefer a firm yolk.
4. Melt the cheese: Place the slice of cheddar cheese over the egg during the last minute of cooking. Cover the pan with a lid to help the cheese melt quickly and evenly.
5. Assemble the sandwich: Once the cheese is melted, carefully slide the egg and cheese onto the Canadian bacon. Top with the other half of the English muffin and serve immediately.

Recipe Tips

• Use Room Temperature Butter: Spreading cold butter on the English muffin can tear it. Let the butter soften on the counter for about 20 minutes for easy spreading.
• Don’t Overcrowd the Pan: Cook the components in batches if needed. This ensures everything gets properly browned and toasted instead of steaming.
• Control Your Yolk: For a runny yolk, cook the egg uncovered. For a firmer, jammy yolk, cover the pan with a lid for the last minute of cooking to gently steam the top.
• Choose Quality Cheese: A good quality sharp cheddar will melt better and provide a much richer flavor than processed cheese slices.

What To Serve Breakfast Sandwiches

This classic breakfast sandwich is a complete meal on its own, especially with a hot cup of coffee or a glass of fresh orange juice. For a larger brunch spread, serve it alongside some crispy hash browns or roasted breakfast potatoes. A side of fresh fruit, like sliced melon, berries, or a simple fruit salad, adds a light and refreshing contrast to the savory sandwich.

How To Store Breakfast Sandwich Leftovers

These sandwiches are best enjoyed fresh. Storing an assembled sandwich is not recommended as the English muffin will become soggy.

• Refrigerate: If you have leftover cooked components, store them separately in airtight containers for up to 2 days. Reheat the bacon and egg in a skillet before assembling a fresh sandwich.
• Freeze: To make these ahead, fully assemble the sandwiches but let them cool completely. Wrap each sandwich tightly in parchment paper, then in aluminum foil. Freeze for up to 1 month. To reheat, unwrap and microwave for 1-2 minutes or bake in an oven at 350°F (175°C) until heated through.

Martha Stewart Breakfast Sandwich Nutrition Facts

• Calories: 415 kcal
• Total Fat: 24g
• Saturated Fat: 13g
• Cholesterol: 245mg
• Sodium: 950mg
• Total Carbohydrate: 28g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 21g

Frequently Asked Questions

• Can I use a different type of meat? Absolutely. This sandwich is excellent with regular bacon strips, a sausage patty, or even a slice of cooked ham. Adjust the cooking time based on the meat you choose.
• What is the best bread for a breakfast sandwich? While an English muffin is classic, you can easily substitute it. A toasted brioche bun, a croissant, or even two slices of sturdy sourdough bread work beautifully.
• How do I get a perfectly round egg? To get a neat, round egg that fits the muffin perfectly, you can use a metal egg ring. Lightly grease the inside of the ring, place it in your hot skillet, and crack the egg directly into it.
• Can I add vegetables to this sandwich? Yes! Sautéed spinach, sliced tomato, or a few slices of avocado are delicious additions. Add them just before you place the top half of the muffin on.

Try More Recipes:

• Baked Eggs in Whole Roasted Tomatoes Recipe
• Steak-and-Egg Tacos Recipe
• Gluten-Free Peanut Butter-Banana Waffles Recipe