From: Chef Michael Henry Moorman, M. Henry, Chicago. Yield: 12 servings.
24 slices applewood-smoked bacon
24 large sourdough bread slices
1½ cups Gorgonzola cheese, crumbled
8 plum tomatoes (2 lb., 4 oz.), sliced
24 large eggs
½ cup fresh thyme, chopped
Cook and drain bacon; keep warm. Toast bread; keep warm.
For each sandwich: Place a toast slice on a plate. Top with 1 Tbsp. Gorgonzola; spread evenly on toast. Add 3 oz. tomato slices and 2 bacon slices.
For each serving: Fry 2 eggs until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny but not hard). Turn eggs over, if desired, for additional firmness of yolks. Remove eggs; place over bacon.
Sprinkle on 2 tsp. thyme and close sandwich with another toast slice. Serve immediately.