• 1 roll (Brioche roll, bagel, croissant, etc.)
  • 1 egg
  • 1 slice of Baby-Eye Swiss
  • 2 slices bacon
  • Butter
  • Salt and pepper to taste
  • Chopped chives

Preparation Steps

  1. Slice roll in half and toast. Spread butter onto the toasted roll. 
  2. Add a small pat of butter to a small nonstick skillet and heat to medium-low.
  3. Heat a second skillet to medium for the bacon.
  4. Carefully crack the egg into the pan with the melted butter, being careful to keep the yolk intact. Fry the egg on medium heat.
  5. Cover the pan for 2 minutes to help the egg whites set. Remove cover and cook until egg yolk is cooked to your preference.
  6. Cook the bacon in the skillet to your preference of crispness.
  7. When finished cooking the bacon, let it drain on a plate of paper towels.
  8. Layer the ingredients in the following order on one of the roll halves: Swiss cheese, bacon and egg.
  9. Sprinkle with the chopped chives; add salt and pepper to taste.
  10. Top with the other half of the roll.