Tomato and Bacon Breakfast Sandwiches Recipe

J. Kenji López-Alt
Tomato and Bacon Breakfast Sandwiches Recipe
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  • Yield:Serves 1
  • Active time:6 minutes
  • Total time:6 minutes
  • Rated: 4.0
This recipe appears in:
Easiest Summer Ever: Tomato, Bacon, Mayonnaise, and an English Muffin

Bacon, mayonnaise, and an English muffin are summer tomatoes' best friends. [Photographs: J. Kenji López-Alt]

There are some vegetables that are just fine all year round (hello, large potatoes, onions, lettuce, leeks) and some that get better during their season (extra-sweet corn and peas, asparagus packed with flavor). Then there are tomatoes. Nowhere else will you find such a gap between the standard supermarket variety and its fresh-from-the-farm, picked-when-actually-ripe counterpart. Combine them with bacon and mayonnaise on a toasted English muffin for the finest summer breakfast you could ask for.

Ingredients

  • 3 slices bacon, cut in half crosswise
  • 1 English muffin, split and toasted
  • 1 tablespoon homemade or store-bought mayonnaise
  • 2 thick slices very ripe tomato
  • Kosher salt

Directions

  1. 1.

    Cook bacon in a skillet over medium-low heat, turning occasionally, until completely crisp, about 5 minutes total. Drain on a paper towel–lined plate.

  2. 2.

    Spread both English muffin halves with mayonnaise. Lay tomato slices on bottom half, season with salt, and top with bacon. Close sandwich and serve.

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