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.
Sunset JULY 2009
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.
Note: Nutritional analysis is per sandwich.
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