Tomatoes are beginning to show up on the plants in my back yard, and all I can think of is tomato sandwiches and BLTs. This is a rendition of a BLT, add a fried egg and melted cheese. I can’t think of anything that isn’t made better by a fried egg.
 
4 thick slices of bacon (try Conecuh or Pederson’s)
2 slices of Monterey Jack cheese
2 thick slices of sourdough bread (at least 3/4″ thick)
1 tablespoon mayonnaise
4 tomato slices
2 leaves of butter lettuce
1 teaspoon unsalted butter
1 large egg
 
Heat oven to 375 and cook the bacon on a sheet pan for 8-10 minutes. Flip the bacon and continue to cook until crisp. Transfer to paper towels to drain.
 
Set the Monterey Jack slices on 1 piece bread, and toast both slices of bread under the broiler until lightly browned and bubbly. Spread the slice of bread without cheese with mayonnaise, and then top with bacon, then lettuce, then tomato.
 
Melt butter in a small nonstick pan. Add the egg and fry over moderate heat, turning once, until crisp around the edge, about 4 minutes; the yolk should still be runny. Slide the egg onto the lettuce; close the sandwich and eat immediately.
 
This recipe is adapted from the Thomas Keller recipe featured in the movie, “Spanglish.”