Chef Michael Moorman
M. Henry Restaurant
Breakfast sandwiches are often interchangeable, but M. Henry’s signature incorporates some unexpected ingredients and flavors. Gorgonzola cheese, plum tomatoes and fresh thyme partner with applewood bacon, fried eggs and toasted sourdough bread for a sandwich that will wake up tired taste buds.
1 1/2 lb. applewood smoked bacon (24 slices)
24 large sourdough bread slices
6 oz. gorgonzola cheese, crumbled (1 1/2 cups)
2 lb., 4 oz. plum tomatoes (about 8), sliced
24 large eggs
1 tbsp. chopped fresh thyme
1. Cook bacon until crisp; drain and keep warm. Toast bread; keep warm.
2. For each sandwich, layer 1 tablespoon gorgonzola on 1 toast slice; spread evenly. Add 2 bacon slices and 3 ounces tomato slices.
3. Per serving, fry 2 eggs to order until whites are set and firm and yolks begin to thicken. Turn eggs over, if desired, for additional firmness of yolks. Remove eggs; place over tomato.
4. Sprinkle on 2 teaspoons thyme and close sandwich with another toast slice. Wrap in foil to keep warm.
Photo courtesy of American Egg Board