Crispy mayo-toasted bread layered with melty cheese, salty bacon, and a perfectly sunny side up egg with a glossy, runny yolk makes this the ultimate breakfast sandwich. A tiny swipe of grape jelly and a sprinkle of herbs, spice, and flaky salt bring just enough sweet heat to make every bite unforgettable.
Ingredients
- 2 slices good quality sandwich bread, white, sourdough, or brioche
- 2 teaspoons mayonnaise, lightly spread on both sides of each slice
- 2 to 3 slices bacon
- 1 large egg
- 1 slice cheese, American, cheddar, provolone or your favorite
- Dried parsley
- Pinch red pepper flakes
- Freshly cracked black pepper
- Flaky salt
- 1 teaspoon grape jelly, or to taste
Instructions
- Lightly spread mayonnaise on both sides of each slice of bread. Not thick, just a thin even layer.
- Heat a skillet over medium heat and place the bread in the pan. Toast until golden and crisp on both sides. While the second side is toasting, place a slice of cheese on one piece so it gently melts from the residual heat, or add the cheese immediately after removing it from the pan so it softens beautifully. Remove bread from skillet and set aside.
- In the same skillet, cook the bacon over medium heat until crispy but not brittle. Drain on paper towels. Leave about a teaspoon of bacon fat in the pan for the egg.
- Reduce heat to medium low. Crack the egg into a small bowl, then gently slide it into the skillet. Let it cook undisturbed. Low and slow is key here so the whites set without overcooking the yolk. If the whites spread too much, gently nudge them inward with a spatula.
- Once the whites begin turning opaque, add about a tablespoon of water to the pan and immediately cover with a lid. The steam will set the top of the whites without flipping the egg. Cook until the whites are fully set and the yolk is glossy and still jiggly.
- While the egg is finishing, sprinkle the top with dried parsley, a pinch of red pepper flakes, freshly cracked black pepper, and flaky salt.
- To assemble, place the bacon on top of the melted cheese. Carefully set the sunny side up egg on top of the bacon. On the other slice of bread, the one without cheese, add the slightest smear of grape jelly. Just enough for a whisper of sweetness.
- Close the sandwich, press gently, and slice immediately so that yolk runs just a little into everything.