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Grilled Cheese Sandwiches with Bacon, Spinach, Tomatoes, and Fried Eggs

Yield Makes 2 sandwiches
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

Nutrition Information

  • calories 609
  • caloriesfromfat 61 %
  • protein 29 g
  • fat 41 g
  • satfat 21 g
  • carbohydrate 34 g
  • fiber 6.9 g
  • sodium 1423 mg
  • cholesterol 316 mg

How to Make It

  1. Soak tomatoes in warm water until they're very soft, 20 to 30 minutes, then dry with paper towels.

  2. 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.

  3. Meanwhile, in a small bowl, combine remaining 2 tbsp. butter, 1/4 tsp. salt, pepper to taste, the parsley, thyme, and lemon juice.

  4. 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.

  5. Note: Nutritional analysis is per sandwich.