• 1/2 cup mayonnaise
  • 1 tablespoon prepared basil pesto
  • 8 slices of bacon
  • 4 eggs
  • 8 slices of good quality rustic bread, buttered and toasted
  • 4 large green leaf lettuce leaves
  • 1 large tomato, sliced


  1. Combine mayonnaise and prepared basil pesto. Set aside.
  2. Cook bacon in a large skillet until brown and crispy. Set aside. Remove all but 2 tbsp bacon fat from skillet.
  3. Carefully crack and open eggs into skillet and cook over very low heat until whites are done and yolks are not completely cooked.
  4. Spread basil mayonnaise on toasted bread slices.
  5. Add lettuce, tomato, and 2 strips of bacon to each of 4 slices of bread and top each with an egg.
  6. Top each sandwich with bread and serve immediately

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