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Bacon, Egg, and Cheese sandwich - Bergen Record

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Kate Morgan Jackson offers her thoughts on a traditional meal


Changes the bread to an English muffin

Soft cheese (I'd probably shred a cheddar for more punch)

Spinach leaves


Reader Jerry Goebel offers an interesting tweak. Mr Goebel flips the eggs, puts the cheese on top, adds a few drops of water, and covers the pan. The steam melts the cheese and finishes the eggs.




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I use arugula and find it to be more of a punch than boring spinach. When I make eggs for miss a, she likes sunny up but, I hit with water and cover to steam until they gooey white is cooked through. With everything I like my eggs medium rare and sunny.


At the shop we only hve ovens so we make a egg mix with cream and scallions bake in small loaf tins and heat up on a sizzle plate where we melt the grafton

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