Bacon Egg and Cheese on Toast

Ingredients

• Egg

  Whole, fresh eggs

  1 large or 50g

• Bacon

  Raw, cured pork

  2 strip or 24g

• Butter

  Unsalted

  ½ tbsp or 7g

• American cheese

  Pasteurized process, low fat

  1 slice (3/4 oz) or 21g

• White bread

  Commercially prepared (includes soft bread crumbs)

  2 slice or 50g

Directions

1. Finely grate Parmesan cheese.
2. Cook bacon in large nonstick skillet over medium-high heat until crisp. Transfer to paper towels. Reserve skillet with drippings.
3. Melt butter in extra-large nonstick skillet over medium heat. Add 4 bread slices; top each with 2 provolone slices. Sprinkle with black pepper. Cook until cheese melts, 3 to 4 minutes.
4. Meanwhile, heat skillet with drippings over medium heat. Crack eggs into skillet; cook until whites are set but yolks are still runny, 2 to 3 minutes. Set 6 bacon slices and 2 eggs atop each of 2 cheese toasts. Top eggs with onion, Parmesan, and basil, then remaining bread slices, cheese side down. Cut sandwiches in half and serve.