4 eggs

2 tbsp butter

8 slices country bread, toasted

1/4 cup (60 ml) mayonnaise

4 to 8 leaves Boston lettuce leaves

2 plum tomatoes, sliced

8 slices glazed bacon (see recipe) or 8 slices cooked bacon

In large non-stick skillet, gently cook the eggs in the butter, sunny-side up or over easy, to taste. Season with salt and pepper. Set aside.

Spread one side of the 8 slices of bread with the mayonnaise. Layer with the lettuce, tomato slices, bacon and eggs. Close the sandwiches and serve immediately.

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