4 Servings 20 min Cook
12 Leaf, whole Basil
4 Large Egg
8 Slice Provolone Cheese
4 Slice Whole-Wheat Bread
1 Stalk Onions
12 Strip Bacon
2 Tbsp Butter
1/3 Cup Parmesan Cheese
Finely grate Parmesan cheese.
Cook bacon in large nonstick skillet over medium-high heat until crisp.
Transfer to paper towels.
Reserve skillet with drippings.
Melt butter in extra-large nonstick skillet over medium heat.
Add 4 bread slices; top each with 2 provolone slices.
Sprinkle with black pepper.
Cook until cheese melts, 3 to 4 minutes.
Meanwhile, heat skillet with drippings over medium heat.
Crack eggs into skillet; cook until whites are set but yolks are still runny, 2 to 3 minutes.
Set 6 bacon slices and 2 eggs atop each of 2 cheese toasts.
Top eggs with onion, Parmesan, and basil, then remaining bread slices, cheese side down.
Cut sandwiches in half and serve.
