Killer Fried Egg Sandwich

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.

Michael Henry Moorman

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.