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

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.

Yield: Makes 2 sandwiches
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 609
  • Calories from fat: 61%
  • Protein: 29g
  • Fat: 41g
  • Saturated fat: 21g
  • Carbohydrate: 34g
  • Fiber: 6.9g
  • Sodium: 1423mg
  • Cholesterol: 316mg


  • 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


  1. 1. Soak tomatoes in warm water until they're very soft, 20 to 30 minutes, then dry with paper towels.
  2. 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. 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. 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.
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