– 12 slices of bread without crust – 100 gr of canons – 2 small tomatoes – 2 small sweet onions – 12 slices of smoked bacon – 4 slices of tender cheese, colby or cheddar. – 4 small eggs – Butter at room temperature – Olive oil – Salt
Peel the onions and cut them into julienne strips.
We cover the bottom of a frying pan with olive oil and when it is hot add the onions to the frying pan, let it cook over medium heat and when it turns golden brown we reserve it on a plate on kitchen paper to remove excess oil well.
In the same frying pan we fry the bacon slices and when they brown, reserve them together with the onion.
We wash the tomatoes and cut them into thin slices.
We toast the sliced bread and start to assemble our sandwich, for this we will spread a slice of toasted sliced bread with the butter and place it on the plate where we are going to serve it. Next we add a handful of lamb’s lettuce, some tomato slices, a c. s. of the fried onion and 3 slices of bacon.
We take another slice of sliced bread, butter it on both sides and place it on the bacon, add a slice of cheese and a little more onion, fry the eggs and place them on our sandwiches.
To finish we spread the third slice of sliced bread on one side and place it on or next to the sandwich.