Bacon, Egg, and Cheese Sandwich

01Method

1. 1

   Arrange bacon strips in a nonstick skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 7 minutes. Transfer to paper towels to drain. Discard the bacon grease and wipe the skillet clean.

2. 2

   In a small bowl, whisk together the eggs, salt, and pepper until light and frothy.

3. 3

   Melt half the butter in the cleaned skillet over medium heat. Pour in the egg mixture and let it set for 30 seconds. Lift the edges with a spatula to allow uncooked egg to flow underneath. Continue tilting and shaking the pan until the top is just set, about 3 minutes, then lower the heat.

4. 4

   Roughly chop the cooked bacon and scatter it over the omelet. Top with the cheese and let it melt for 1 to 2 minutes.

5. 5

   Butter two bread slices and lay them butter-side up, side by side on top of the omelet with a small gap between them. The melting cheese will help anchor the bread.

6. 6

   Loosen the omelet from the pan with a spatula, then carefully flip it so the buttered bread is face-down against the skillet. Cook until the bread is golden and toasted, about 2 minutes.

7. 7

   Fold the omelet edges inward to match the shape of the bread slices. Cut down the center to separate into two sandwiches. Butter the remaining bread slices and place them butter-side down on each sandwich. Flip and cook until the second side is golden, about 2 more minutes. Serve immediately.