Cook the bacon until crisp, drain and break each strip in half.

Whisk the eggs with salt and pepper and cook in a nonstick skillet as two thin folded rectangles.

Layer cheddar, folded egg, bacon and more cheddar between sourdough slices.

Butter the outside faces and griddle over medium-low heat for 3 to 4 minutes per side until crisp and melted.

Rest 1 minute before cutting.