Ingredients
4 slices Thick Cut Bacon
2 slices Sourdough Bread
4 Eggs
2 slices Gruyere Cheese
2 Tbsp. Butter + more for bread
Salad:
2 cups Mixed Greens
1 Tbsp. Peach Balsamic Vinegar
2 Tbsp. Canola Oil
Salt
Pepper
❃❃Serves 2❃❃
Preparation
Preheat oven to 425, line a baking sheet with foil and spray with non-stick cooking spray.
Salad
In a small jar add peach vinegar, oil, pinch of salt and a pinch of pepper. Shake until well combined and add to greens tossing them together. Set aside.
Bacon & Bread
Lay bacon on baking sheet and bake for 15-20 minutes or until crisp. Remove from oven and drain on a paper bag or paper towels.
While bacon cooks put sourdough on oven rack and toast for about 5 minutes. Remove from oven and lightly butter.
After bacon is drained add bacon, cross wise, to the top of each slice of sourdough, top with slice of cheese and put back into the oven to melt cheese. Once cheese starts to melt turn oven off and leave in oven until eggs are done.
Eggs
In a non-stick skillet over medium heat add 2 Tbsp. butter. In four small bowls break each egg and then add to skillet. Cook eggs for about 3 minutes until whites have set and yolk is runny but not moving. To cook more evenly gather small amounts of butter on a spoon and pour over eggs as they cook.
Assemble
Remove bacon covered bread from oven and put each on a plate. Top each slice of bread, bacon and cheese with two sunny side up eggs. Add salad to each plate and serve.