Sweet and Savory Breakfast Sandwich

Grilled Sourdough, fluffy eggs, brown sugar bacon (I use my Sugar and Spice Bacon (or Turkey Bacon) and a schmear of cream cheese. Yum. (You can easily make 2 sandwiches by doubling your ingredients. Just cook egg together and fold in half like an omlette, then slice in half, so you have two mini omlettes that will fit neatly on your sandwich.)

• Ready In: 20 mins
• Serves: 1

Ingredients

• 2  slices  sourdough bread
• 2  tablespoons butter, divided
• 2  slices  sugared bacon
• 1  large egg, lightly beaten
• 1  teaspoon milk or 1  teaspoon half-and-half
• 1⁄4 teaspoon  creamy horseradish
•  salt and pepper
• 1⁄4 teaspoon  garlic salt
• 1  pinch cayenne
• 1⁄8 cup sharp cheddar cheese, grated
• 1  teaspoon  honey mustard (I use Gulden's Zesty Honey mustard)
• 1  tablespoon cream cheese

Directions

1. In a small bowl, whisk together egg, milk, horseradish, salt and pepper, garlic salt and cayenne.
2. In a skillet over medium low heat, melt 1 tablespoon of butter. Add egg mixture and stir gently. Allow egg to cook in pan, keeping it in one piece if possible rather than scrambling. Simply push edges of eggs in as they cook and allow uncooked egg in center to move out so it can cook. When egg is almost set, sprinkle with cheddar cheese and remove from heat. It will finish cooking when you grill your sandwhich. I usually fold in the edges so that it will neatly fit on the bread slices.
3. In a small bowl, combine cream cheese and honey mustard. Slather on one side of one slice of bread. Top with egg and cooked sugared bacon. Top with remaining slice of bread. Butter outer sides of bread.
4. In the same skillet you cooked your egg in, place buttered sandwich and grill over medium low heat until the first side is golden. Turn sandwich and grill other side until golden.
5. Enjoy!