Ingredients

The following ingredients have 1 Servings
  • 2 slices country white bread
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon chopped fresh dill
  • 6-8 baby spinach leaves, rolled together and sliced into ribbons
  • 1 slice thick-cut bacon
  • 1/2 tablespoon unsalted butter
  • 1 egg
  • 1 pinch each of salt and pepper

Instruction

  • Toast the bread. While it toasts, mix the dill with the mayo in a small bowl and set it aside. Once the bread is toasted, spread the mayo on one slice and top it with the spinach.
  • Cook the bacon in a small non-stick pan over medium heat until crispy. Transfer it to a paper towel-lined plate.
  • Wipe the pan to remove the fat, and melt a 1/2 tablespoon of butter in the pan over medium-low heat. 
  • Add the egg to the pan. Cook the egg for a couple of minutes until the whites are cooked around the edges. Top the egg with a pinch of salt and pepper. Carefully, turn the egg over and cook it until the white is cooked through. 
  • Place the cooked bacon on the spinach and top it with the egg. Top it with the other piece of toast and use a serrated knife to slice the sandwich in half to serve.