Jim Golden used pork from Prairie Pride Farm of Minnesota for this sandwich

Yield: 1 sandwich

5 slices Prairie Pride bacon
2 nice crisp center tears of locally grown, farmers market lettuce
2 slices juicy market tomatoes: Golden’s recommends: Beefsteak, Brandywine, or Hothouse
1 organic, free-range egg
2 slices 12 Grain or Sourdough bread from St. Agnes Baking Co. in St. Paul
2 T mayonnaise
1 T salted butter
salt and pepper, to taste

Preheat oven to 400 degrees F. For crispy bacon, place bacon on wire cooling rack set on cookie sheet. Place in oven, and cook for 10 minutes or until crisp. For tender, juicy bacon, place bacon on foil-lined cookie sheet (make sure foil is folded up at sides to keep drippings locked in); bake approximately 10 minutes, depending on the thickness of the bacon and your preferred doneness.

Fry egg sunny side up over low heat to allow assembly time.

For assembly:
Toast bread, then butter one side of each slice (alternatively, you can butter bread first, then grill). Spread mayonnaise on non-buttered side of bread.

Place one slice of bread butter side down, then layer in this order: lettuce, bacon, tomato slices (sprinkled with salt and pepper, to taste), then sunny side egg. Place egg GENTLY on top so as not to break the yok – this is the most delicious bite! Top everything with your second slice of bread, and enjoy.

Golden’s pairing recommendation:
Our house specialty Minnesota Bloody Mary Mix is made from 13 secret ingredients and served with pickle, salami, cheese, olive, and pepperocini garnishes and backed up with Minnesota’s finest Grain Belt Premium beer chaser.

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