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  • 2 Thomas’® Original English Muffins
  • 4 slices thick cut bacon
  • 1 tbsp butter
  • salt and pepper
  • 1 chicken breast
  • 2 boiled eggs, sliced
  • 4 tomato slices
  • 1/3 cup crumbled blue cheese
  • bibb lettuce leaves


  1. Split English muffins with hands or a fork and lightly toast in toaster oven.
  2. Add bacon to a skillet and bring to low-medium heat.
  3. Flip occasionally and cook through for 8-10 minutes to desired crispness. Remove from heat, leaving 2 4. tbsp remaining fat in skillet.
  4. Pat chicken breast dry and season with salt and pepper.
  5. Bring the same skillet to medium-high heat and add butter. Add chicken breast and cook for 7 minutes per side, flipping once. Spoon fat over chicken to baste.
  6. Remove from heat and let rest for 10 minutes.
  7. Slice chicken breast in half and add to English muffins. Top with bacon slices, boiled egg, tomato, blue cheese and bibb lettuce. Add muffin top.

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