Ingredients
- 3-4 thick slices bacon
- 2 slices crusty multigrain bread
- 1 local, vine-ripened or heirloom tomato
- Coarse salt
- Fresh ground pepper
- Duke’s Mayonnaise
- Watercress or arugula
- Local egg
Method
Cook bacon to desired crispiness and drain fat. Toast bread on both sides until golden brown. Meanwhile, slice tomato about 1/4-inch thick and season with salt and pepper.
Spread a thin layer of Duke’s Mayonnaise on bread. Place three to four slices of tomato on bottom piece of bread, then top with bacon and a handful of greens. Cook egg over-easy so the yolk is still runny. Place on greens. Top with the other slice of bread and serve immediately.
Photograph by Jenn Hair
Recipe by Kevin Johnson, chef, REV
(Serves 2)
Prep time: 10 minutes; cook time: 10 minutes
