When it comes to a bacon, egg, and cheese sandwich, there’s just something about the combination of salty bacon, gooey cheese, and a perfectly cooked egg that always hits the spot. However, when you drizzle the same breakfast sandwich with maple whiskey butter sauce, it instantly takes the whole sandwich to a whole new level. It’s the perfect early morning combination of savory and sweet.

Rolling out of bed in the morning sucks. Especially on days when you walk down the hallway and your foot finds a cold, wet, disgusting pile of kitty yack. On mornings like those, there’s not much that can be done to make things better, you might as well just crawl back into bed. After you wash your foot, of course. And then, when you do finally decide to come out of your warm, snuggly, kitty-yack-free blanket cocoon, don’t even think twice about indulging in a sinfully rich, whiskey maple butter-drenched breakfast sandwich. You deserve it, your foot deserves it, and the kitty cat better not even think about trying to sneak a piece of your bacon, or there are going to be some serious swear words.

Ingredients:

• 1/4 Cup Pure Maple Syrup
• 1/4 Cup Whiskey
• 2 Tablespoons Unsalted Butter
• Pinch of Grated Sea Salt
• 4 Toasted English Muffins
• 4 Thin Deli Slices of Havarti Cheese
• 8 Cripsy Thick-Cut Bacon Slices, Halved
• 4 Fried Eggs

Directions:

1. Place the maple syrup, whiskey, butter, and sea salt in a large sauté pan or skillet over medium heat.
2. Cook for 3 to 5 minutes, or until thick and bubbly, stirring constantly.
3. Remove from heat and pour into a small heat-proof bowl.
4. Place the bottom of a toasted English muffin, nooks and crannies side facing up, on each plate and drizzle with 1/8 of the maple whiskey butter sauce. Top each buttered English muffin with a slice of cheese, 2 halved slices of bacon, and a fried egg.
5. Drizzle the top of each toasted English muffin, nooks and crannies side facing up with 1/8 of the maple whiskey butter sauce. Place each buttered English muffin top, nooks and crannies side facing down, on top of each fried egg.

Suggestions:

• Make sure to use really good English muffins for this recipe. Bays English Muffins are our favorite.
• There is no need to butter the English muffins for these sandwiches because the whiskey maple butter will add more than enough butter flavor.
• Serve with sliced tomatoes, melon, or fresh berries.
• You can make this recipe using sunny side up, over easy, or hard-fried eggs. Whichever you prefer.
• This recipe will make 4 sandwiches. Notice, I did not give instructions on how to toast the English muffins, cook the bacon, or fry the eggs. If you can’t figure those things out on your own, perhaps you shouldn’t be allowed to put whiskey in a skillet over an open flame. Speaking of which, please be very careful when putting the whiskey in a skillet over an open flame. Stepping in cat yack is nothing when compared to having your eyebrows singed off.

Improvements:

• Add a few slices of ripe avocado to each sandwich.
• Replace the bacon with sausage patties or country ham.
• Add a slice of tomato to each sandwich.

Print

Yum

Whiskey Maple Butter Bacon, Egg, & Cheese

Ingredients:

• 1/4 Cup Pure Maple Syrup
• 1/4 Cup Whiskey
• 2 Tablespoons Unsalted Butter
• Pinch of Grated Sea Salt
• 4 Toasted English Muffins
• 4 Thin Deli Slices of Havarti Cheese
• 8 Cripsy Thick-Cut Bacon Slices, Halved
• 4 Fried Eggs

Directions:

1. Place the maple syrup, whiskey, butter, and sea salt in a large sauté pan or skillet over medium heat.
2. Cook for 3 to 5 minutes, or until thick and bubbly, stirring constantly.
3. Remove from heat and pour into a small heat-proof bowl.
4. Place the bottom of a toasted English muffin, nooks and crannies side facing up, on each plate and drizzle with 1/8 of the maple whiskey butter sauce. Top each buttered English muffin with a slice of cheese, 2 halved slices of bacon, and a fried egg.
5. Drizzle the top of each toasted English muffin, nooks and crannies side facing up with 1/8 of the maple whiskey butter sauce. Place each buttered English muffin top, nooks and crannies side facing down, on top of each fried egg.

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Make sure to check out all of the other great Sunday Funday recipes for “Sandwiches” below. A huge thanks to A Day in the Life on the Farm for hosting this event.

• Mayuri’s Jikoni: Avocado Tomato Sandwich
• Palatable Pastime: Brie and Vegetable Agrodolce Sandwich
• Sneha’s Recipe: Brown Bread Carrot Cabbage Sandwich 
• Amy’s Cooking Adventures: Dill Pickle Grilled Cheese
• A Day in the Life on the Farm: Grilled Meatball Sub 
• Food Lust People Love: Smoked Salmon Smørrebrød
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Whiskey Bacon Butter Bacon, Egg, & Cheese