BLT Fried Egg-&-Cheese Sandwich

Prep Time
Cook Time
Ready In

Recipe: #14213

September 09, 2014

Categories: Sandwiches

"Thomas Keller’s scrumptious recipe combines three of the world’s most popular sandwiches—bacon, lettuce and tomato; fried egg; and grilled cheese."

Original is 1 serving


  • Serving Size: 1 (380.6 g)
  • Calories 909.1
  • Total Fat - 52.5 g
  • Saturated Fat - 16.9 g
  • Cholesterol - 321.9 mg
  • Sodium - 2561.6 mg
  • Total Carbohydrate - 51.1 g
  • Dietary Fiber - 3.6 g
  • Sugars - 7.9 g
  • Protein - 55 g
  • Calcium - 280.2 mg
  • Iron - 5.5 mg
  • Vitamin C - 14.8 mg
  • Thiamin - 1.2 mg

Step by Step Method

Step 1

In a skillet, cook the bacon over moderate heat, turning, until crisp, about 8 minutes. Transfer to paper towels to drain.

Step 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.

Step 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. Slide the egg onto the lettuce; close the sandwich and eat right away.


No special items needed.

5 Reviews


This is on BIG sandwich and it tastes divine!! All the ingredients work really well together. I cooked my egg a bit longer as I do not like a runny yolk and followed instructions as listed, and this worked well for me. I will definitely be making this one again and again. Thx for sharing this here Pia.


review by:
(4 Apr 2024)


OK, so I guess I changed this a lot by using blue cheese and no egg, but it was totally delicious!


review by:
(4 Dec 2015)


I love fried egg sandwiches and this was a nice variation. I don't normally add cheese to mine, but it was a nice addition. Thanks for sharing, Ms Pia. Made for Best of 2014 tag.


review by:
(17 Feb 2015)


Made for the FF&F Best of 2014 event, recommended by ImPat & served today at our weekly family brunch. BIG is clearly the keyword for this breakfast sammie. It was so big that I served it in 2 halves, sure that no one would be able to eat it as a closed sandwich. DH's brother was the only one to manage that feat. I used a bakery breakfast roll & Gouda cheese. My bacon was paper thin, so I folded each slice over & crisped them as half piece segments. I cooked the eggs to a midpoint between runny & hard, which I thought was a good compromise. Our family ate well on your classic breakfast sandwich. Thx for sharing the recipe w/us.


review by:
(7 Feb 2015)


Oh boy is this one big delicious sandwich, I used wholemeal/wholegrain bread, iceberg lettuce and cooked my egg hard as I don't like yolk running down my hands as I eat, we don't get Monterey Jack cheese so I used a sharp cheddar and added some pepper to the tomatoes. Thank you Ms Pia for a delicious lunch, made for Billboard Recipe Tag Game.


review by:
(16 Nov 2014)

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