Egg Tomato Muffin Melt with Bacon

• 2 slices bacon, halved
• 2 eggs
• 2 English muffins, split, toasted and buttered, if desired
• 4 thin slices tomato
• Salt and freshly ground black pepper
• 1/4 cup (50 mL) shredded aged Cheddar cheese
• Bacon rack (optional)
• Two 6-oz (175 mL) custard cups or ramekins, buttered

1. Place bacon on a bacon rack or paper towellined plate.
2. Cover with a paper towel.
3. Microwave on High for 1 1/2 to 3 minutes or until crisp.
4. Set aside.
5. Break an egg into each custard cup.
6. Using a toothpick, pierce each yolk gently 3 to 4 times.
7. Cover dishes with plastic wrap and turn back one corner to vent.
8. Microwave on Medium-Low (30%) for 2 to 3 minutes or until egg whites are just set and yolks are still runny.
9. For older or lower-wattage ovens, increase to Medium (50%) and cook eggs for 2 1/2 to 4 minutes, rearranging dish once during cooking.
10. Place 2 muffin halves on a paper towellined plate.
11. Top with 2 half slices bacon and 2 tomato slices.
12. Remove eggs from cups and place on top of tomatoes.
13. Season with salt and pepper to taste.
14. Sprinkle with cheese.
15. Microwave, uncovered, on Medium (50%) for 1 to 2 minutes or until cheese melts.
16. Arrange remaining English muffin halves on top.
17. Serve immediately.

bacon, eggs, muffins, thin slices tomato, salt, shredded aged, bacon rack

Taken from www.cookstr.com/recipes/egg-tomato-muffin-melt-with-bacon (may not work)