Thomas Keller's Cheesy BLT Fried Egg Sandwich

Ingredients

4 thick slices of bacon
2 slices of Monterey Jack cheese*
2 thick slices of rustic white bread, toasted and hot
1 tablespoon mayonnaise**
4 tomato slices
2 leaves of butter lettuce
1 teaspoon unsalted butter
1 large egg

Directions

1. In a skillet, cook the bacon over moderate heat, turning, until crisp, about 8 minutes. Transfer to paper towels to drain.
2. Set the Monterey Jack slices on 1 piece of toast. Spread the mayonnaise on the other slice of toast, then top with the bacon, tomato and lettuce.
3. In a small, nonstick skillet, melt the butter. Add the egg and fry over moderate heat, turning once, until crisp around the edge, about 4 minutes; the yolk should still be runny.
4. Slide the egg onto the lettuce; close the sandwich and eat right away.

Makes 1 sandwich.

*We didn't have Monterey Jack on hand, so I substituted another mild, good-melting white cheese, fontina.
**I left out the mayonnaise and didn't miss it. The runny egg provides enough moistness.

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