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Bacon Egg Cheddar Breakfast Melt
Andre Lewis

Bacon Egg Cheddar Breakfast Melt

A thin folded egg, crisp bacon and cheddar fit sourdough better than a bulky scrambled pile. Cook the egg to the bread's shape, then let residual heat finish the center during griddling. Keeping the bacon in short pieces makes every bite cleaner and stops whole strips from sliding free.
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Prep Time 12 minutes
Cook Time 10 minutes
Total Time 22 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 4 strips bacon
  • 4 large eggs
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 4 slices sourdough bread
  • 4 slices sharp cheddar
  • 1 tbsp unsalted butter

Method
 

  1. Cook the bacon until crisp, drain and break each strip in half.
  2. Whisk the eggs with salt and pepper and cook in a nonstick skillet as two thin folded rectangles.
  3. Layer cheddar, folded egg, bacon and more cheddar between sourdough slices.
  4. Butter the outside faces and griddle over medium-low heat for 3 to 4 minutes per side until crisp and melted.
  5. Rest 1 minute before cutting.