There is nothing quite like a big greasy egg sandwich to get you going on the weekends. This breakfast sandwich is a once in a while treat, no doubt about that, and it is worth every calorie on the occasions you want to indulge. I find this particular satisfying in the morning before skiing or ice skating. It sticks with me all morning while I run around in the fresh air. It is also excellent to serve friend who swing by for a quick brunch on Sunday morning. Whatever the occasion, indulge in this sandwich at least once or twice this winter, it is so good you won’t regret it.
Double Decker Breakfast Sandwich
2 soft rolls
6 slices of good bacon
2 slices cheddar cheese
1. Preheat the oven to 250ºF. Butter the tops and bottoms of the rolls and place them, buttered side up, in the oven to toast.
2. Cook bacon in a shallow skillet over medium heat until crispy. When the bacon is cooked remove it to a plate lined with a paper towel to drain. Reserve the bacon fat in the skillet. Break the eggs into the skillet and cook them to desired doneness. Season the eggs generously with salt and pepper.(Keep the yolks runny!)
3. Place the cooked bacon on half of the buns and top each with a slice of cheese. Allow the cheese to melt in the oven for a minute or two. Remove the toasted buns and top the cheese with two of the fried eggs. Top with the second bun. Devour!