Bacon, egg and American cheese English muffin breakfast sandwich

Lay the bacon in a 10-inch non-stick pan, optionally under a round press to stop it curling, over fairly moderate heat so it renders well and turns almost completely crisp; flip as it cooks.

Split the English muffins with a knife rather than a fork, for a flat surface that contacts the bacon grease.

When the bacon is foamy it is done; remove and save a little of the fat.

Fry the muffins cut side down in the bacon grease.

For a browned bottom, set the ring of a wide-mouth mason jar lid directly in the pan; for a steamed McDonald's-style egg, brush the full lid with insert with the reserved bacon fat and set it in the pan.

Crack the eggs into the lids and poke the yolks to break them, for a yolk at least medium cooked.

Add a little splash of water and let the eggs steam until set.

Assemble: egg on the bottom muffin, American cheese on top of the egg as the binding layer so it melts, then bacon; close.

Wipe out the pan, wrap each sandwich in foil, and heat in the pan a couple of moments on both sides so everything steams together and the cheese melts.