One variation on the bacon, egg and cheese breakfast classic.
Pan-fry or bake several strips of bacon. If baking, place bacon on parchment paper and bake at 350 for about 20 minutes. Cook the bacon to your preference, but note that well done bacon is easier to bite in a sandwich.
Lightly pre-toast two slices of sourdough bread in skillet or using a toaster.
Melt butter in skillet on medium-high heat and crack one egg into the bubbling butter. Pan fry the egg to taste either sunny-side up or over-easy; we recommend pulling from the heat while the egg still has some runny yolk.
Have a slice or two of your preferred cheese ready to go to.
Put one slice of the pre-toasted sourdough in the skillet and build the sandwich layering the egg, bacon and cheese. Add salt, pepper and a moderate swirl of ketchup before covering with the second slice of sourdough. Toast the sandwich for a few seconds; flip to finish. Slice the sandwich in two, plate and serve with ketchup on the side. Enjoy!
