I’ve been sick recently and not in the kitchen.  Sorry.  A girl’s gotta take care of herself and sauteing spinach just wasn’t on the top of my to-do list.  Don’t worry, I’ll get to the spinach.  It just didn’t happen last weekend.  Luckily, Jake stepped in and took over some of the cooking duties!  What a guy!  On Sunday morning he made what he would call “campin’ eggs” in the form of an egg sandwich.  I’m not sure if this is a common term, but it definitely isn’t something that I had ever heard of before meeting my in-laws.  Essentially, you cook bacon and then cook eggs in the bacon grease (something that people do while they are camping?  If I was camping I would live off of nothing but s’mores, but to each his own).  Not surprisingly, the fat makes the eggs taste better than spraying the skillet with Pam.  Imagine that.

Please note Jake’s fresh-out-of-slumber hairstyle.

If you look in the picture above, there are 7 slices of bacon for two sandwiches.  I wonder what happened to that extra slice

This sandwich would probably be really good on a biscuit, but we didn’t have any and a buttered, toasted bagel is almost as good.  So that’s what we did!  Here is a picture of the bagel pre-butter (well, we used margarine).  You don’t want to forget the butter because it keeps the egg from tasting like it is on two slabs of dry cardboard. 

And we just happened to have “Italian Blend” cheese, so that is what went on top.  There was no rhyme or reason to it.  It was in the fridge and no one was planning on making a trip to the store.  Actually, I don’t think the store was even open yet.  What kind of grocery store doesn’t open until 9 am?

Here’s how we made it, but many of the ingredients could be switched out depending on what you like.  This isn’t an exact science. 

Campin’ Egg Sandwich:

3 Slices of bacon
1 Egg
3 Tbsp of shredded cheese
1 bagel
Butter or margarine
Salt and pepper to taste

Cook the bacon in a small skillet until crispy and then remove it from the pan, leaving the grease.  Put the egg directly into the pan and cook it in the bacon fat until it starts to bubble and it goes from being clear to white.  Flip the egg, breaking the yolk if you want, and turn the heat down to low.  Immediately add the cheese to the top of the egg and cover the pan.  This melts the cheese on the egg.  Jake used a sheet of aluminum foil, which was just fine and dandy.  When it is all melted, salt and pepper to taste.

Toast the bagel and butter it.  Put the completed egg onto the bagel and put the bacon on top of that.  I would then proceed to put ketchup on top, but don’t feel pressured to follow suit.  Not everyone is as weird as I am. 

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