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M. Henry Fried Egg Sandwich
Yield: 12 servings
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| INGREDIENTS |
WEIGHT |
MEASURE |
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Applewood smoked bacon, cooked crisp
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1 lb. 8 oz. |
24 slices |
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Sourdough bread slices
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24 large |
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Gorgonzola cheese, crumbled
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6 oz. |
1-1/2 cups |
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Plum tomatoes, sliced
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2 lb. 4 oz. |
Approx. 8 |
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Eggs
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24 large |
| Fresh thyme, chopped |
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1 Tbsp. |
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Cook and drain bacon; keep warm.
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Toast bread; keep warm.
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For each sandwich, place a toast slice on a plate. Top with 1 tablespoon gorgonzola;
spread evenly on toast. Add 2 bacon slices and 3 oz. tomato slices.
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For each serving, fry 2 eggs until whites are set (completely coagulated and firm) and
yolks begin to thicken (no longer runny, but not hard). Turn eggs over, if desired,
for additional firmness of yolks. Remove eggs; place over tomato.
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Sprinkle on 2 teaspoons thyme and close sandwich with another toast slice.
Serve immediately.
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