Prep 30 mins
Cook 10 mins
Esi Impraim's inspiration: chef Thomas Keller's Cheesy fried-egg BLT in the 2004 movie Spanglish. Impraim's version is quite different from the original-and just as delicious. Sunset Magazine, July 2009 edition. Have tweaked this, so as to cut down on the caloric value without changing the flavor. :)
- 6-8 tomatoes, halves (soaked & then dried)
- 2 large eggs
- 36.97 ml softened butter, divided (we used about half the amount)
- olive oil flavored cooking spray (optional)
- 1.23 ml kosher salt
- 0.59-1.23 ml fresh ground black pepper
- 0.25 ml red pepper flakes (a couple pinches, if desired)
- 4.92 ml minced flat leaf parsley
- 1.23 ml minced fresh thyme leave
- 1.23 ml fresh lemon juice
- 4 slice whole wheat bread
- 118.29 ml coarsely shredded smoked gouda cheese
- 6 slice crisp-cooked turkey bacon (made in the microwave)
- 118.29 ml loosely packed baby spinach leaves
- Soak tomatoes in warm water until they're very soft, 20 to 30 minutes, then dry with paper towels.
- In a large nonstick frying pan, fry eggs in 1/4 tablespoons butter & some olive-oil cooking spray, over medium heat until whites are just set.
- Season lightly with salt and pepper.
- Meanwhile, in a small bowl, combine remaining 1 tablespoons butter (more if needed), 1/4 teaspoons salt, pepper to taste, pinch of red pepper flakes, the parsley, thyme, and lemon juice.
- Transfer eggs to a plate.
- Spread herb butter on 1 side of each bread slice, dividing evenly.
- Turn 2 slices over and top with gouda, bacon, tomatoes, and spinach, dividing evenly.
- Top each sandwich with a fried egg and remaining bread slices, buttered sides up.
- Cook sandwiches (using olive-oil cooking spray - wherever you can) until golden brown, turning once, about 8 minutes total.