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 ...
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