Creamy Potato Soup with Bacon

Egg & Cheese BLT


“One of my favorite breakfast sandwiches to make on the weekends is an E.C.B.L.T – a classic BLT plus an egg and cheese!”


6 slices of Kayem Double Smoked Bacon

4 eggs

4 slices of cheddar cheese

4 slices of bread


Tomato slices


Mayonnaise (optional)

  • Toast all four slices of the bread; spread with mayonnaise if desired
  • Fry six slices of bacon in a frying pan
  • Cook four eggs in the same frying pan as the bacon, over easy or over hard (depending on preference)
  • Add cheese on top of the eggs once cooked, and let melt
  • Assemble sandwiches: On one slice of bread, place a handful of arugula, two tomato slices and three pieces of bacon. Add two eggs with melted cheese, and top with second slice of bread
  • Cut in half, and serve. Makes two breakfast sandwiches