Dairy-Free Peameal Bacon and Egg English Muffins

Ingredients

• 4 whole English Muffins
• 8 slices Peameal Bacon
• 4 large Eggs
• 2 tbsp Vegan Butter
• 0.25 tsp Salt
• 0.25 tsp Pepper

Instructions

1. 1Split the 4 whole English Muffins in half. Place them in a toaster and toast until they are golden brown and reach your desired level of crispness.
2. 2Place 8 slices of peameal bacon in a 10-inch non-stick skillet. Cook over medium heat, which is 350°F (175°C), for 4-6 minutes per side, until the bacon is golden brown and cooked through. Remove the bacon from the skillet and set aside.
3. 3While the peameal bacon is cooking, melt 2 tablespoons of vegan butter in a separate 8-inch non-stick skillet over medium heat, which is 350°F (175°C).
4. 4Carefully crack 4 large eggs into the skillet with the melted vegan butter. Cook the eggs for 2-4 minutes, or until the whites are set and the yolks are cooked to your preference. You can cover the skillet for the last minute to help the yolks cook faster if desired.
5. 5Season the cooked eggs with 0.25 teaspoons of salt and 0.25 teaspoons of pepper.
6. 6Spread the remaining melted vegan butter from the skillet onto the cut sides of the toasted English muffin halves.
7. 7Assemble the sandwiches by placing 2 slices of the cooked peameal bacon on the bottom half of each English muffin. Top the peameal bacon with one of the seasoned fried eggs.
8. 8Place the top half of each English muffin onto the assembled sandwiches. Serve immediately.

Substitutions

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