THE CLASSIC BUNCHE-STYLE BACON & EGG SAMMICH

This one's easy, and is a favorite that I've been making in one form or another since I was eight. It can be crafted from pretty much any variation of the to-be-described components, so what's related here reflects my own personal taste. By all means, experiment! Also keep in mind that this is best when care is taken in its preparation. This is not just a garden variety sarnie. It takes about twenty minutes from start to finish, but the textures and flavors are worth your diligence. Anyway, this is simplicity itself, so let's get started:

INGREDIENTS:

2 slices of European-style peasant bread (my preference; use whatever bread you like)
Butter
2 slices of the thickest bacon you can find (I favor E.J. Farms old-fashioned with rind on, or, if I'm miraculously rich, Peter Luger's)
1 jumbo egg
Black pepper

Evenly toast the beard (preferably in a toaster oven, as I firmly believe one has far more control over the level of crispness than with a standard toaster), then butter the resulting toast and set it aside. Then cook the bacon over low heat, occasionally flipping it as is browns. When it's done to your liking, remove from pan and drain on a paper towel, but do not turn the pan off. Keeping the heat on low, crack the egg into the pan and season with black pepper to taste. (The required salt content is found in the butter on the toast and in the bacon. No need to add more.) One the egg begins to cook, turn off flame and remove pan from heat. The egg will continue to cook as the pan cools and you will be able to observe and determine when it is done to your liking. Spatula the egg onto one of the slices of toast and arrange as evenly as possible. Use a soup spoon to scoop the yolk onto the other slice of toast and then place the bacon atop the egg. Flip the yolked toast onto the slice with bacon, press lightly to allow the yolk to absorb into the bread, cut in half, and let set while you pour yourself an accompanying drink. Devour.