Weekly Hornet

Issue date: 10/17/07 Section: Local

Media Credit: David Stelzmuller

Breakfast-it's the most important meal of the day.

Yeah, you have heard that one before, but how often do you take time out of your crazy schedule to make breakfast?

You are not alone if the answer to that question is "hardly ever."

Most of us feel that we just do not have the time it takes to make a delicious breakfast that powers your day, but this recipe will change your mind.

A quick breakfast sandwich provides you a good carbohydrate-to-protein ratio that will give you the necessary fuel to make the most of your day.

All you need to make this breakfast is a stovetop and a non-stick pan. If you have a toaster, then you can make it twice as fast.

It is after all a breakfast sandwich, and you will be done making it faster than you can get through the drive-thru at Jack in the Box.

The key to making this sandwich the king of all breakfasts is to make sure that you choose the right bacon.

A nice, thick-sliced hickory smoked bacon is perfect for this. A good choice is the applewood-smoked bacon from Trader Joes. Because it is a store brand, it will also save you some money.

In the end you have something that resembles a BLT, but without the lettuce, because who wants to eat lettuce for breakfast?

And although this recipe is super simple, every bite will reward you for the few minutes you took to make it.

Bacon and Tomato Breakfast Sandwich
3-4 slices of hickory smoked bacon
1 English muffin
Mayonnaise
1 Tomato (preferably organic)

Begin by heating your skillet or non-stick pan.

Toast the English muffin on the skillet, or use a regular toaster.

After toasting the English muffin, remove it from the pan and add the bacon.

Since you have heated the pan already, the bacon should begin to sizzle on contact, which is the most important aspect of cooking bacon properly.

Flip the bacon occasionally making sure that both sides cook evenly.

While the bacon cooks, add your desired amount of mayonnaise to both sides of the English muffin, then slice your tomato and place two to three slices of tomato on one side of the muffin.

Once the bacon reaches your desired level of cooking, (either soft or crispy) remove it from the pan and pat it dry of excess oil with a paper towel.

Slice the bacon in half and arrange it over the tomato. Put both sides together and enjoy.

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