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Recipe by Kevin Johnson, chef, REV 

(Serves 2) 

Prep time: 10 minutes; cook time: 10 minutes 

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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

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