Ingredients

• 6 slice bacon
• 4 whole eggs
• 2 slice cheddar cheese
• 4 slice sourdough bread
• 2 lettuce
• 2 slice tomato, sliced
• 1 tablespoon butter
• 0.25 teaspoon salt
• 0.125 teaspoon black pepper
• 1 tablespoon mayonnaise

Steps

1. Arrange bacon slices in a large skillet in a single layer without overlapping.
2. Cook bacon over medium heat for 8 minutes, turning halfway through, until crispy and browned.
3. Transfer cooked bacon to a paper towel-lined plate to drain. Once cooled slightly, break each slice in half.
4. Pour off all but 1 tablespoon of bacon grease from the skillet. Reduce heat to medium-low.
5. Crack eggs into a bowl, add salt and black pepper, and whisk until well combined.
6. Pour whisked eggs into the same skillet with the bacon grease.
7. Cook eggs for 3 minutes, stirring gently every 30 seconds with a spatula, until soft curds form and eggs are just set but still moist.
8. While eggs cook, toast sourdough bread slices until golden and crispy.
9. Spread mayonnaise on the inside of all four toasted bread slices.
10. Layer lettuce and tomato on the bottom two slices of bread.
11. Top lettuce and tomato with half the scrambled eggs on each slice, then add 3 bacon pieces per sandwich.
12. Top each sandwich with a slice of cheddar cheese while eggs are still warm, allowing it to soften slightly.
13. Close each sandwich with the remaining toasted bread slices, press gently, and cut diagonally. Serve immediately.