SERVES:
2 - 4
INGREDIENTS:
- 6 - 8 slices bacon cooked until crisp
- four 1-inch thick slices country bread
- approx. 1 generous cup grated cheddar cheese
- 1 large ripe tomato, cut into 1/2-inch thick slices
- fresh basil leaves as needed (see hints)
- 4 large eggs
- black pepper to taste
PROCEDURE:
Crisp up 1 - 2 slices of bacon per sandwich.
While the bacon's cooking, grate the cheddar cheese, pick some fresh basil leave, slice the country bread into 1-inch thick slices and slice a large ripe tomato into 1/2-inch thick slices.
Once the bacon is done, take it out of the pan, drain it on paper towels and then pour off some, but not all of the rendered bacon fat.
Turn the oven broiler onto the high setting, place the sliced bread onto a baking tray and pop that underneath the broiler to lightly brown the first side.
Once the first side is golden brown, flip the bread over, top that with most but not all of the grated cheddar cheese and place it back underneath the broiler to melt the cheese and brown that side up a bit.
Then pull that back out of the oven and top the bread with some fresh basil leaves, sliced tomato, crispy bacon, top that with a little more cheddar cheese and place the tray back into the oven to warm up a little bit and melt the cheese and then turn the broiler off.
Fry one egg per open face sandwich, in the rendered bacon fat, until they're cooked to your liking.
Serve one egg on top of each sandwich and finish with a little cracked black pepper.
HINTS:
Feel free to substitute basil pesto instead of fresh basil if you have some on hand.