- 3-4 slices thick cut bacon
- 3 tbsp unsalted butter, divided
- 2 (3/4” thick) slices of bread from French Boule
- 2 slices Monterey jack cheese
- 2 tbsp mayonnaise
- 1 egg
- 2-4 slices tomato
- 1-2 leaves butter lettuce
- kosher salt
Cook the bacon in a skillet or on a rack over a pan, in the oven, to the desired doneness.
Melt two tablespoons butter in a skillet, over medium-low heat. Place the two slices of bread over the melted butter. Place the two slices of jack cheese on one slice of bread. Cover the skillet and cook until the cheese is melted and bread is lightly toasted.
Spread the mayo over the not toasted side of the slice of bread without cheese. Layer on the bacon, then the tomatoes. Season the tomatoes with a pinch of salt. Top the tomatoes with the lettuce.
Melt the one remaining tablespoon of butter in a skillet. Cook the egg over medium-low heat until the thick white is nearly set. Turn and cook another 10 seconds to set the white. The Slide the egg out of the skillet and onto the lettuce. Top with the cheesy bread. Slice through the yolk, and enjoy!
(All Things Barbecue; The Sauce)