The Perfect Egg Sandwich

My boyfriend’s step-father “Bud” was known for his Caribbean-style lemon soaked, pepper crusted bacon.  This bacon made my heart sing and added a ferocious zing to my eggy, cheesy sandwich.  If I had any business sense or any money, I’d open a weekend stand and sell only this sandwich!  I urge you to try it on a sunny Sunday morning with a perspiring glass of chilled iced tea. 

Makes 1 serving

1 small roll (ciabatta, french or italian bread, something chewy and crusty)
1 egg
2-4 strips bacon (Applegate Farms is great and packaged in small amounts)
1 small handful arugula or watercress
3-4 thin slices of Manchego cheese
Juice from half a lemon
Coarse salt
Fresh cracked black pepper

Squeeze the lemon into a small bowl, set aside.  Add bacon to a dry pan over medium heat, cook half way to well done, add in the lemon juice (and stand back!).  Cook until well done and crispy all over, crack a generous amount of black pepper on top and transfer to paper towels, set aside.  Coat a separate small pan with some of the remaining bacon grease using a paper towel and carefully crack an egg into the pan over low heat.  When whites are almost completely cooked through but the yolk is still runny, remove and place on the bottom portion of the roll, sprinkle some salt on top of the egg.  Top it with the cheese, then the bacon, then the greens.  Close it up and enjoy!