Tomato and Bacon Breakfast Sandwich

3 slices bacon, cut in half crosswise
1 English muffin (store-bought or homemade), split and toasted
1 tablespoon (15ml) homemade or store-bought mayonnaise
2 thick slices very ripe tomato
Kosher salt

Cook bacon in a skillet over medium-low heat, turning occasionally, until completely crisp, about 5 minutes total. Drain on a paper towel–lined plate.

Spread both English muffin halves with mayonnaise. Lay tomato slices on bottom half, season with salt, and top with bacon. Close sandwich and serve.

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