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  • 3-4 thick slices bacon
  • 2 slices crusty multigrain bread
  • 1 local, vine-ripened or heirloom tomato
  • Coarse salt
  • Fresh ground pepper
  • Duke’s Mayonnaise
  • Watercress or arugula
  • Local egg


Cook bacon to desired crispiness and drain fat.

Toast bread on both sides until golden brown. Meanwhile, slice tomato about 1/4-inch thick and season with salt and pepper.

Spread a thin layer of Duke’s Mayonnaise on bread. Place three to four slices of tomato on bottom piece of bread, then top with bacon and a handful of greens.
Cook egg over-easy so the yolk is still runny. Place on greens. Top with the other slice of bread. Enjoy!

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