Bacon, Gruyere and Egg Sandwich

This dish was actually hubby's idea. He bought a block of gruyere cheese as a "surprise" for me (he knows I love smoked gruyere), but since I can't eat a whole block, he helped me by incorporating it into some dishes. He actually started with bacon topped with gruyere, which led to this sandwich.

I was a bit hesitant to make this, thinking that the strong smoked taste of the cheese would overpower the whole sammich, but the scrambled egg actually balanced it out. The crunch of the bacon paired with the smokiness of the cheese made this dish so delightful and good. Yeahhhh... I can still taste it *smacking lips*.

 I didn't really put exact measurements in the ingredient list. This is the type of dish where you can put however much you want!


What you need: 

slices of toasted bread
Bacon strips
Scrambled eggs
mayonnaise
tomato slices
several thin slices of smoked gruyere cheese

What to do: 

Cook the bacon strips in medium heat. When the bacon is almost done, cover each strip with a thin slice of cheese. Cover and cook until cheese melts (about 30 seconds). Remove from heat.

Slather some mayonnaise on toasted bread. Place scrambled eggs, then bacon strips and cheese, then top with tomato slices. Enjoy!


Tips, Tricks and Tweaks: 

1. When beating eggs for scrambling, always remember: less beating gives you dense scrambled eggs, while more beating would produce light and fluffy eggs.
2. Don't forget to salt your scrambled eggs!
3. I find that the best temperature to cook bacon is low to medium. High setting just makes it burn so fast!
4. Build your own sandwich by putting more ingredients - lettuce, ham, etc!