- 6 slices of bacon
- 4 slices sourdough bread
- ~ 2 Tbsp mayonnaise
- 2 generous handfuls of shredded cheddar cheese (or Kraft Singles – those are fab)
- 2 eggs, room temp
- Salt and Pepper
- Cook the bacon until crisp. Remove from pan, reserving grease, and let cool on paper towels. Set aside.
- Pour off most of the grease into a heatproof container while it is still warm. Remove the pan from the heat or set over a very low flame while you prepare the rest of the ingredients.
- Lightly spread one side of each of the slices of bread with a thin layer of mayonnaise. Put the mayo’d sides down on the cutting board, and arrange the cheese and bacon evenly over two of the slices. Sandwich each with a second piece of bread, mayo side out, and press firmly.
- Reheat the pan over a medium low flame. When hot, add the sandwiches and allow to cook until golden, three to four minutes. Flip and cook about one minute, just to set, then remove the sandwiches from the pan and place on the cutting board. Using a 1½” – 2″ punch, cut out a hole in the center of each sandwich. Reserve the holes, and place the sandwiches back in the pan to continue cooking. Add more bacon grease if the pan looks dry.
- Drop one egg in each hole. Sprinkle the tops of the eggs with salt and pepper.
- At this point, you can cover the pan to help speed the cooking of the egg. Otherwise, carefully monitor the heat to ensure the sandwiches do not burn, and flip after awhile to set the top of the egg.
- When the sandwiches are done cooking, crisp up the bottom of the holes you cut out, and serve with the sandwiches. Some hot sauce is a nice addition.