- Preparation Time:
Prep: 25mins Cook: 5mins
I’m fairly certain we’ve all come across this problem at one point or another:
It’s morning. You’ve hit the snooze button one too many times. You may or may not have had one to many drinks the night before. You’re probably going to be late for work if you don’t hurry. But you’re STARVING! There’s no time to whip up a batch of bacon (Yes, yes, I know, there’s always time for bacon), and cereal just isn’t going to cut it today. What is a bacon lover to do?
Well, if we’ve played our cards right, we’d have already made some of this English muffin topping and it’s sitting in our fridge waiting to be enjoyed. This recipe was passed down to me by a loyal friend a little while ago and was developed by Ree Drummond. It has become my staple morning-rush food.
12 Strips of Maple Leaf Bacon
2 Cups Grated Cheddar Cheese
¾ Cup Hellmann’s Mayonnaise
1½ Tbsp Dijon Mustard
½ Tsp Worcestershire Sauce
½ Tsp Garlic Powder
6 Dempster’s English Muffins
Makes for 6 Servings
The beauty of this recipe lies in the fact that you do all the “hard” work once, but get to enjoy it over and over again. Like I said before, this is meant to be made ahead of time; the majority of the 25 minute prep comes from hard-boiling and peeling the eggs. The rest? Chop and mix – easy stuff!
So here we go!
1. The first thing we need to do is get our eggs a-boiling. You can do this by your favourite method; everybody has their own. If you’ve never hard-boiled an egg before, just Google “Hard Boiled Egg” and there are a bunch of great foolproof methods.
Tip: is to use eggs that are at least 5 days old. This will make them much easier to peel.
2. I like to start with cold, salted water and bring the water and eggs to a boil together. The salted water also aids in peeling the eggs. Once the water begins to boil, let it simmer for a couple of minutes, then cover tightly with a lid and remove it from the heat. Let the eggs sit in the hot water for about 12-15 minutes. They can sit there for nearly 20 minutes without being overcooked.
Note from Rob: Trust me, I forgot about them once. They were still quite tasty.
3. After the roughly 15 minutes is up, you’ll want to stop the cooking process immediately, so you should scoop your eggs out into a bowl of ice water. Once they’re cooled, peel away!
4. While your eggs are on the go, you’ll have plenty of time to do other things. Now, my favourite part: fry up the bacon. Make the strips nice and crispy and set them aside on some paper towel to cool and dry. We want the crunchy texture for later. Please make an effort to not eat all the bacon at this point. It’s tempting, I know, but it will be worth it later.
5. Throw your peeled eggs on your cutting board and chop them up into quarter to half inch pieces. The size is totally up to you. (I like bigger chunks)
6. Once those are all chopped up, throw them into a bowl. Chop up your bacon into quarter to half inch pieces as well. Throw the bacon in with the eggs. Grate about 2 cups of cheddar (or any cheese of preference, really) and again throw those into the bowl.
7. Add your Dijon, garlic powder, Worcestershire sauce and Hellmann’s mayo. It might seem like a lot of mayo, but we need it to bind everything together. You don’t really taste it in the end. Once everything is in the bowl, give it a good mix.
See, I told you this was going to be easy.
8. Now, grab a couple of English muffins, break them open and spread your egg mixture on both halves. I like to put some extra cheddar on top because I’m a cheesaholic. Throw these into the oven under the broiler.
You want to have the muffins on a middle rack to let everything get hot and melt together before the cheese on top starts to melt too much. Let these go for a few minutes, until everything is all melted and gooey and tasty and just mmm…..
You would think that these would be heavy with the bacon and eggs and cheese and all, but they are surprisingly light and remarkably tasty. They are extremely well balanced in both texture and flavour.