Adapted from a recipe provided by M Henry Restaurant in Chicago
Yield: 6 servings
Ingredients and Directions
Heat your oven to 400° F. Lay the bacon on a lightly greased rack over a sheet pan. Cook in the oven for 15-20 minutes until crispy, but not burnt. Set aside. Retain oven at 400° F
Butter the cut sides of each piece of bread with 1/2 tablespoon of butter and arrange, butter side up, on a large sheet pan. Move to the oven and toast until the tops of the bread are golden brown, but not too crisp.
For each sandwich, place a toast slice on a plate. Top with 1 Tbsp. Gorgonzola; spread evenly on toast. Add 2 bacon slices and enough tomato slices to just cover.
For each serving, fry 2 eggs over easy or to guest’s preferred doneness. Remove eggs; place over tomato.
Sprinkle on thyme leaves and a grinding of black pepper, the cheese and bacon should make the sandwich salty enough, and close sandwich with another toast slice. Serve immediately.
- 12 slices thick cut Applewood smoked bacon
- 6 4-inch lengths sourdough baguette, split
- 6 Tbsp. softened unsalted butter
- 3/4 cup crumbled Gorgonzola cheese
- 4 ripe Roma tomatoes, sliced thin
- 1 dozen large eggs
- 1/2 Tbsp. fresh thyme leaves
- Over Easy Eggs
For each pair of eggs heat two teaspoons of butter in a nonstick skillet set over medium heat, and move the pan to ensure that the bottom has an even distribution of butter.
Crack your eggs into a small ramekin or bowl.
Once the butter has stopped foaming, slide the eggs into the skillet.
Season lightly with salt, and cook until the whites have set on the bottom and are beginning to brown on the edges, then gently flip over and cook for just another 15-20 seconds so that the whites are fully cooked, and the yolks are still loose.
Transfer your eggs to your dish and serve immediately.
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.