Grilled Cheese and Fried Egg Sandwiches

Ingredients

• Basil

  Fresh

  12 leaf, whole or 6g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Provolone cheese

  Reduced fat

  8 slice or 224g

• Whole-wheat bread

  Commercially prepared

  4 slice or 112g

• Onions

  Young green, tops only

  1 stalk or 12g

• Bacon

  Raw, cured pork

  12 strip or 144g

• Butter

  Unsalted

  2 tbsp or 28g

• Parmesan cheese

  Shredded

  ⅓ cup or 27g

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.