PHOTO BY MICHAEL PIAZZA / STYLING BY CATRINE KELTY
A classic egg-and-bacon-on-an-English, but dressed up a little. It’s juicy from the tomato, and lush with butter, cheese, and bacon, with bitter arugula that cuts through the richness and makes this sandwich more lunchy than brunchy. The locally-made Stone & Skillet English muffins are a real treat, but if you can’t get ahold of them, a regular English muffin, a toasted brioche bun, or buttermilk biscuit will do just fine.
8 slices thick-cut local bacon
sea salt and freshly ground black pepper
2 large local, juicy beefsteak tomatoes (use Massachusetts- or Maine-grown hothouse tomatoes when not in season)
¼ cup homemade or good-quality mayonnaise
½ clove garlic, grated
2 teaspoons lemon juice
½ teaspoon lemon zest
2 tablespoons unsalted butter
4 ounces Smith’s Farmstead Cheddar Cheese or other local cheddar, grated
2 cups local arugula
4 Stone & Skillet English muffins, split
Preheat the oven to 400°F.
Line a baking sheet with foil (for easier cleanup) and lay the bacon on it. Sprinkle plenty of freshly ground black pepper over each slice, then roast in the hot oven for 15 minutes, or until crisp. Remove from the pan and set aside on paper towels to drain. Reserve ¼ cup of the bacon fat.
Using a sharp or serrated knife, slice the tomato(es) into half-inch slices, reserving the 4 biggest center-cut slices for the sandwiches (save the rest of the tomato for another use). Stir together the mayonnaise, garlic, lemon juice, and zest, and season to taste with salt and pepper. Set aside.
In a heavy cast iron skillet or on a large, flat griddle, heat 2 tablespoons of the reserved bacon fat and season the tomato slices with salt and pepper. Fry them until caramelized on the bottom, then carefully flip and cook the other side (they may fall apart—this is okay!). Remove from the pan and keep warm. Toast the English muffins (Stone & Skillet muffins sometimes need to be toasted twice to cook them all the way through, so check after the first toasting and repeat if necessary).
Crack the eggs into a mixing bowl and whisk to combine. Season with salt and pepper and add the grated cheese. Melt the butter in a non-stick skillet and pour in the egg and cheese mixture. With a wooden spoon, stir to gently scramble the eggs, and, when cooked through, turn off the heat. The cheesy eggs will set a little bit, making them easier to divide into 4 portions to arrange on the sandwiches.
To assemble, spread a little lemon aïoli on both top and bottom of each muffin, then layer on a griddled tomato, 2 slices of bacon (cut in half to fit), some scrambled egg, and a handful of arugula. Close the sandwiches and serve immediately, with 3 napkins per person.
Sarah Blackburn is a home cook, recipe developer, vegetable gardener and managing editor of Edible Boston. She can be reached at firstname.lastname@example.org