Breakfast Muffin Sandwich

Yes although this particular version is best freshly made because the arugula is crisp and the egg has a soft yolk.

If you want to prepare it ahead cook the bacon and egg, then let them cool completely before assembling. This helps prevent steam from making the English muffin soggy. Breakfast sandwiches can be kept in the refrigerator for several days if you store them properly.

For the best texture leave the arugula and sauce off until you're ready to eat. Add fresh arugula and sauce after reheating, then toast the sandwich briefly if you can. This keeps the muffin much closer to freshly made.

Yes but I would change the recipe slightly if your planning on freezing them.

The soft yolk and fresh arugula that make this sandwich so good when freshly made aren't ideal for the freezer. For a freezer version, cook the egg until the yolk is fully set and leave out the arugula and sauce. Scrambled or fully cooked fried eggs generally hold up better during reheating than a runny yolk.

Cool all of the cooked ingredients completely before assembling. Wrap each sandwich individually then place them in a freezer bag with as much air removed as possible. When you're ready to eat, reheat until hot throughout then add fresh arugula and sauce.

The biggest trick is controlling moisture. Toast the English muffin until the cut sides are properly golden before assembling. Make sure the bacon is crisp rather than greasy and don't put wet ingredients directly against the bread. The lemon dressed arugula should be lightly coated but not dripping wet.

If you're making sandwiches ahead of time allow the cooked bacon, egg and muffin to cool before wrapping them. Trapped steam is one of the main reasons make ahead breakfast sandwiches become soggy. Firm cheese can also help create a barrier between moist fillings and the bread.

For this recipe the best order is muffin, egg and cheese, bacon, arugula then sauce on the top muffin. That keeps the wetter ingredients away from the bread as much as possible.

For this sandwich cooking the egg in a round ring is one of the easiest ways to get a neat egg that fits the English muffin properly.

Grease the ring and pan lightly, use medium low heat and crack the egg directly into the ring. Add a teaspoon of water to the pan and cover it with a lid. The steam cooks the top of the egg while the bottom gently cooks in the pan.

Take it off the heat when the white is completely set but the yolk is still soft. For a breakfast sandwich I recommend a thick jammy yolk rather than a completely liquid yolk. You still get that rich yolk running into the sandwich but it's much easier to eat and less likely to spill everywhere. This is something we learnt quickly after making this many times for weekend brunches.

Egg rings are widely used for breakfast sandwiches because they produce consistent round eggs that fit neatly inside an English muffin. Recent user feedback also specifically recommends ring molds when making batches of breakfast sandwiches because the eggs come out uniform and look more aesthetic.

Ketchup is an excellent choice especially if you like a classic British breakfast flavour. Brown sauce is another very natural pairing with bacon and eggs.

For this recipe my favourite is a simple ketchup, mayonnaise and Dijon sauce. Mix 1 teaspoon mayo, 1 teaspoon ketchup and ½ teaspoon Dijon mustard. It gives you the familiar sweetness of ketchup, the creaminess of mayonnaise and enough mustard sharpness to cut through the bacon and melted cheddar cheese.

If you want something simpler, just spread a thin layer of ketchup or brown sauce over the top muffin.

Sauces such as hot sauce, sriracha and other spicy condiments also show up frequently in homemade breakfast sandwich variations, and they work particularly well when you're using rich ingredients such as bacon and cheese.

The important thing is not to use too much. A heavy layer of sauce can overpower the egg and bacon and make the muffin soggy.

Mature cheddar is my first choice for this brunch because its stronger flavour means you only need a small amount. It gives the sandwich a savoury 'n' slightly sharp flavour without taking away from the bacon, egg and arugula.

American cheese is another excellent option if you want a softer more classic fast food style breakfast sandwich because it melts exceptionally well. The traditional Egg McMuffin uses American cheese, while homemade versions commonly use cheddar.

I'd stick to one thin slice rather than piling on lots of cheese. The goal is for it to melt into the egg and bacon rather than become the dominant ingredient.

For this particular sandwich, mature cheddar + crispy bacon + jammy egg + peppery arugula with a little ketchup and Dijon sauce gives the best balance. The cheese adds richness while the fresh greens and small amount of acidity keep everything from feeling too heavy.