Toasted Organic Sourdough Boule, Pastured Hen Egg, Frisee Lettuce, Sliced Grey Shallot, Gruyere Cheese, My Bacon, Buttermilk Dressing, Whole Grain Mustard
I sliced off a one inch thick piece of the sourdough and punched out a one and a half inch round. I buttered both sides of the bread and placed it into a hot cast-iron skillet. I toasted one side til nicely browned. I flipped the bread and cracked an egg into the hole. I spread some shredded gruyere onto the bread and placed the skillet in a hot oven for a few minutes to cook the egg.
I removed the skillet from the oven and placed two thick slices of cooked bacon on one side of the toast. I placed the dressed frisee on the bacon side and added some sliced grey shallot. I served the sandwich with some whole grain dijon mustard.