A food blog written by a professionally trained chef, husband and father to three boys and a girl. Posts include all original recipes from my catering, private dining and personal chef events, and meals that receive the highest praise from the toughest critics – my wife and kids.
Ahh…Saturday morning sandwiches. Toasted and buttered rye bread, bacon, American cheese, over easy egg…
Overeasy Egg and Bacon Sandwiches
1 slice rye bread, toasted
2 slices of bacon, cooked
1 slice American cheese
Freshly ground black pepper
Coat a small non-stick skillet with cooking spray. Heat over medium heat for 1 minute. Add egg and cook for 3 – 4 minutes until white is set. Using a spatula, flip egg and turn off heat. Leave the egg in pan on stove-top for another 2 – 3 minutes.
Spread a thin layer of butter on the toasted rye bread. Add bacon and then cheese. Top with egg. Sprinkle with small pinches of salt and pepper.