Ingredients
2 slices Rhodes White Bread, baked ahead following package instructions
1 strip bacon
2 sun-dried tomatoes, packed in oil
1 large egg
1 teaspoon sour cream
salt and pepper
2 thin slices Gruyere cheese
truffle butter
Preparation
Slice bread and set aside. Cut bacon into 1/4-inch strips and fry in a small frying pan on medium low. Cut the sun dried tomatoes into 1/4-inch strips and place in another pan on medium low. Allow to heat for 1 minute then add eggs and sour cream to the pan. Season with salt & pepper and gently scramble. Place one slice of cheese over eggs. Begin toasting sliced bread. Drain bacon strips on a paper towel. Butter toast with truffle butter and place the scrambled eggs, cheese side down on one slice. Top eggs with remaining bacon and second slice of cheese. Place remaining slice of toast on top.
