Grilled Cheese Sandwiches with Bacon, Spinach, Tomatoes, and Fried Eggs

Ingredients

• 0.5 cup baby spinach leaves loosely packed
• 2 servings pepper black freshly ground
• 4 slices bread whole-wheat
• 2.5 tbsp butter divided softened
• 6 slices crisp-cooked bacon 
• 2 large eggs 
• 1 teaspoon flat-leaf parsley leaves minced
• 0.3 teaspoon thyme leaves fresh minced
• 0.5 cup coarsely gouda cheese smoked shredded
• 0.3 tsp kosher salt 
• 0.3 teaspoon juice of lemon fresh
• 6  to 8 tomato halves dried

Equipment

• bowl
• frying pan
• paper towels

Directions

1. Soak tomatoes in warm water until they're very soft, 20 to 30 minutes, then dry with paper towels.
2. In a large nonstick frying pan, fry eggs in 1/2 tbsp. butter over medium heat until whites are just set. Season lightly with salt and pepper.
3. Meanwhile, in a small bowl, combine remaining 2 tbsp. butter, 1/4 tsp. salt, pepper to taste, the parsley, thyme, and lemon juice.
4. Transfer eggs to a plate.
5. Spread herb butter on 1 side of each bread slice, dividing evenly. Turn 2 slices over and top with gouda, bacon, tomatoes, and spinach, dividing evenly. Top each sandwich with a fried egg and remaining bread slices, buttered sides up. Cook sandwiches until golden brown, turning once, about 8 minutes total.