Time: 40 minutes. Esi Impraim's inspiration: chef Thomas Keller's cheesy fried-egg BLT, featured in the 2004 movie Spanglish. Impraim's version is quite different from the original--and just as delicious.
6 to 8 dried tomato halves
2 large eggs
About 2 1/2 tbsp. softened butter, divided
About 1/4 tsp. kosher salt
Freshly ground black pepper
1 teaspoon minced flat-leaf parsley leaves
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon fresh lemon juice
4 slices whole-wheat bread
1/2 cup coarsely shredded smoked gouda cheese
6 slices crisp-cooked bacon
1/2 cup loosely packed baby spinach leaves
How to Make It
Soak tomatoes in warm water until they're very soft, 20 to 30 minutes, then dry with paper towels.
In a large nonstick frying pan, fry eggs in 1/2 tbsp. butter over medium heat until whites are just set. Season lightly with salt and pepper.
Meanwhile, in a small bowl, combine remaining 2 tbsp. butter, 1/4 tsp. salt, pepper to taste, the parsley, thyme, and lemon juice.
Transfer eggs to a plate. Spread herb butter on 1 side of each bread slice, dividing evenly. Turn 2 slices over and top with gouda, bacon, tomatoes, and spinach, dividing evenly. Top each sandwich with a fried egg and remaining bread slices, buttered sides up. Cook sandwiches until golden brown, turning once, about 8 minutes total.