Bacon and Egg Breakfast Sandwich

This sandwich is a big hit at Lookout Point, and plates are usually cleaned up! The recipe is for
making one sandwich, so just multiply by the number of people to feed. In Arkansas, bacon makes just about every meal taste better, however you could substitute turkey bacon for non-pork eaters. Or replace the meat entirely with sliced avocado or tomato. Change this recipe to suit your tastes, and use seasonal vegetables such as fresh spinach or kale to create new favorites.


2 slices dense bread (such as French or sour dough)
2 eggs
2 slices bacon
1 slice provolone cheese
Dijon mustard to taste
Butter, softened


Spread softened butter on one side of each slice of bread. Spread a thin layer of Dijon mustard on the opposite side of the butter. Use Dijon on only one piece of bread. On the bottom slice of bread (with the butter and Dijon), place one slice of Provolone cheese and top with 2 strips of cooked bacon.

In a skillet, fry 2 eggs leaving the yolks a bit runny (over easy to medium).

Place the eggs on top of the bacon, then top with the remaining piece of bread with butter side out.

On a warm griddle, cook the sandwich slowly to a nicely browned color. Do not overcook. Flip the sandwich, and slowly cook the sandwich on the other side.The goal is to brown the sandwich and slightly melt the cheese. This is like cooking a big fat grilled cheese sandwich. Remove the sandwich and cut in half.

Lookout Point Lakeside Inn
Kristie Rosset
Proud to be the Arkansas Broad

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