With bacon too much on my mind on the final Saturday of August, I felt sure the dinner plan would have to somehow feature it when there were three of us at the table. Once I'd gotten two packages fried up in the electric skillet, the plan that then took shape was to serve bacon, egg, and cheese sandwiches on brioche buns. The simple step of whipping up eggs with seasonings, a bit of heavy cream, and some swiss and Gruyère cheese, to spread thinly in a baking sheet suitable for shaped cutting (once baked!) to adorn the piled goodness, helped all of this come together quite easily. Two sandwiches on our plates might have been too much, but the compensation could reside in whether they were also too good.
"Baked Scrambled Eggs," from Heather Johnson of TheFoodHussy.com. [Published 09 September 2019]
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