1/8 Cup of Chopped Bacon (Bacon Bits Work As Well)
Duke’s Mayonnaise
Tools Needed
Small Ceramic Bowl (Fiestaware Works Well)
Small Fork
Silicone or Rubber Scraper Spatula
Steps
Crack your eggs into the bowl.
Scramble the eggs with your fork until both eggs are thoroughly blended.
Add shredded cheese.
Add bacon bits.
Scramble the mixture further until the cheese and bacon are equally distributed.
Put the bowl into a standard microwave, cover it with a paper towel, and cook for 2.5 minutes.
While the eggs are cooking, toast your bread for one minute. It should be just toasted enough to increase the bread’s structural integrity but not sufficient that it has begun to brown, unless you like that sort of thing.
Once the bread is finished toasting, add a thin layer of Duke’s mayonnaise to each side of the bread.
When the eggs are finished cooking, remove the paper towel from the bowl; the eggs should be pretty fluffy. If they’re still a little runny, cook for an additional 30 seconds.
Gently place the scraper spatula between the eggs and the side of the bowl. Move the spatula 360 degrees around the bowl to detach the eggs from the side of the bowl.
Again, using the spatula, lift the eggs out of the bowl and place them on a piece of bread. It’s at this point that I use the spatula to shape the eggs so they cover the bread a little better.
Place the other piece of bread on top of the eggs and let the sandwich cool for two to three minutes.
