Prep time: 10 minutes

Cooking Time: 10 minutes

Makes: 4 sandwiches

1 lb. rvings Farm Fresh thick cut side bacon

2 Gull Valley vine ripened tomatoes

1 loaf Dauphine Bakery’s Pain de Campaigne

8 slices Monterey Jack

1 head butterleaf lettuce

4 farm fresh eggs

4 Tbsp. butter

4 Tbsp. mayonnaise

Salt and pepper to taste

Preheat the oven to 400, or you can use your toaster oven

In a pan, fry the bacon until crispy, place on paper towel to remove excess fat

Meanwhile, slice the loaf of bread into 8 slices

Toast four slices of bread and lightly butter

Place two slices of Monterey Jack on each of the four remaining slices of bread

Using the oven, or toaster oven, toast the bread and melt the cheese

Slice each tomato into 8 slices and lightly season with salt and pepper

In a non-stick pan, cook the eggs 1 or 2 at a time over easy, seasoning as you go

To assemble the sandwich, smear the bottom bread with mayo, then place four slices of tomatoes

Next, add the bacon, 3-4 slices per sandwich

Top each sandwich with an egg, followed by 2-3 leaves of lettuce

Finish the sandwich by placing the top piece of bread on the sandwich, cheese side down

Cut in half and serve!

Who’s hungry?