Holiday Recipe Guide 2009

TODD BALIMAN, KIMBALL, NE

4 thick slices of pepper back bacon

2 slices of Pepper Jack cheese

2 thick slices of rustic white bread, toasted and hot

1 tablespoon mayonnaise

4 tomato slices

2 leaves lettuce

1 teaspoon unsalted butter

1 large egg

In a skillet, cook the bacon over moderate heat, turning, until crisp, about 8 minutes. Transfer to paper towels to drain.
Set the Pepper Jack slices on 1 piece of toast. Spread the mayonnaise on the other slice of toast, then top with the bacon, tomato and lettuce.
In a small, nonstick skillet, melt the butter. Add the egg and fry over moderate heat, turning once, until crisp around the edge, about 4 minutes; the yolk should still be runny. Slide the egg onto the lettuce; close the sandwich and eat right away

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