Bacon Egg and Cheese Breakfast Sandwich

Bacon Egg and Cheese Breakfast Sandwich

Ingredients:

*4 slices of bacon per sandwich cooked to your liking

*butter, divided; some for cooking the eggs and some for the bread

*2 eggs per sandwich

*dried dill to taste (optional)

*salt and cracked pepper to taste

*2 thick slices of cheese per sandwich; I used Colby Jack

*2 slices of bread per sandwich; I used sliced white bread but use any other that you prefer

*1 TBS mayonnaise or more to taste

*2 tsp. Dijon mustard or more to taste.

Directions:

In a small bowl, mix together the mayonnaise and the Dijon mustard; set aside.

Heat a medium skillet over medium heat and add about 1/2 TBS. of the butter.

Whisk the eggs and the dried dill in a bowl.

When the butter is melted and starts to foam, add the eggs, salt and pepper to the skillet. When the edges start to set, with a spatula gently pull the edges in letting the raw part of the egg run back into the center.

Cook for a few more seconds then start gently folding parts of the egg. Continue to fold and push the egg to the center until the eggs are cooked, but still soft and look a bit like custard; remove from the pan.

Heat a non stick skillet or griddle to medium heat.

Butter each slice of bread on one side. Place one slice, butter side down in the skillet and add one slice of cheese. Place two strips of the bacon over the cheese. Spoon the eggs over the bacon then place another slice of cheese over the eggs.

Add two more strips of bacon over the cheese. Spoon on the dijonnaise sauce on to the top slice of bread (not the side with the butter) and place on top of the sandwich.

Cook for about 3 to 5 minutes or until the bread is a golden brown. Carefully flip the sandwich over.

Cook for another 3 minutes or until golden brown and all of the cheese is melted.

If it starts to brown too fast, turn down the heat.

Serve while warm and Enjoy!

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