Description
The popular sandwich topped with a runny yolk fried egg.
Ingredients
- 1 pound Smoked Bacon
- 1 Large Loaf Of Crusty Bread
- ¼ cups Mayonnaise
- 1 Large Ripe Tomato
- 1 pinch Salt
- 1 pinch Pepper
- 1 bunch Crisp Lettuce
- 2 Eggs
Preparation
Preheat the oven to 375 F.
Lay the bacon slices in a single layer on a rimmed cookie sheet that you’ve lined with parchment paper. Place it in the oven and bake for about 20-25 minutes or until well done. Transfer bacon to a paper towel and let the grease drain.
Cut four 3/4 inch slices of bread off of the loaf and toast (using your preferred method) until golden.
Spread the mayonnaise on one side of two of the slices of bread. Cut the tomato into thin slices and place the slices on top of the mayo. Season with salt and pepper.
Take the bacon and lay 4-5 slices on top of the tomato. Add a good sized bunch of lettuce.
Place a small pan on medium heat and crack the eggs into the pan, making sure each is separate from the other. Cook until the whites are cooked and the yolk is still soft. Then gently lift the eggs from the pan and lay one on each sandwich on top of the lettuce. Season again with salt and pepper.
Place the other toasted slices of bread on top and serve.
