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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 and serve immediately.
Photograph by Jenn Hair