by La Belle Hibou
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La Belle Hibou's Notes:
Expand4 strips bacon Ask a question about this ingredient
4 eggs Ask a question about this ingredient
1 jalapeno, chopped Ask a question about this ingredient
2/3 cups diced heirloom tomatoes (or other sweet varietal) Ask a question about this ingredient
1 tablespoon fresh thyme Ask a question about this ingredient
1 pinch salt Ask a question about this ingredient
1 pinch fresh ground pepper Ask a question about this ingredient
2 tablespoons butter Ask a question about this ingredient
4 slices sourdough bread Ask a question about this ingredient
4 ounces cheese, sliced (gruyere and cheddar, or other favorite cheese) Ask a question about this ingredient
In a flat skillet, fry the bacon until crispy. Remove from heat and place on paper towel covered plate to drain. In a medium bowl, combine eggs, jalapeno, tomatoes, thyme, salt and pepper. Scramble all of the ingredients until well mixed. Heat a second skillet, preferably non-stick, and add the egg scramble. Cook until fluffy. In a third flat skillet, heat butter over medium-high heat and grill 2 sourdough slices on one side until golden brown (use a bacon press or grill weight to help the grilling process). Flip the slices and add cheese slices, covering the bread as evenly as possible. Grill for 2-3 minutes until the cheese softens. Remove from grill and add 2 remaining sourdough slices and lightly grill one side for 2 minutes. Carefully add even amounts of egg scramble and bacon on top of each slice, and top with cheese melted slice of bread. Grill on each side for another 1-2 minutes or until cheese melts to your liking. Enjoy warm and with a tall glass of mimosa or coffee. You'll be full of comfort (and food) for quite a while!
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