Bacon, omelet and cheese English muffin breakfast sandwich

Render the half strips of bacon slowly in a carbon steel pan; heat a skillet meanwhile.

Split the English muffin by pulling it apart with a butter knife or dull knife so the surface stays craggly.

Set a lid on top of the bacon to keep it flat and contain splatter.

Put butter in the nonstick pan and lay the English muffin in it to toast; in butter in a skillet gives better flavor and texture than a toaster oven.

Keep the bacon on low, turning it down, until crisp.

Butter in the pan; cook the omelet New York deli style, very slightly browned rather than pale French style, mainly on one side.

Lay on the cheddar slice and American cheese.

Take the bacon out and assemble the sandwich.