Fried eggs on toast

Ingredients:

• 6 thick strips of peppered bacon
• 1/4 cup mayonnaise
• Jalapeño hot sauce, as needed
• 4 slices Texas toast
• 4 tablespoons salted butter
• 4 large eggs
• 4 slices Pepper Jack cheese
• 1 small tomato, sliced ​​into rounds
• Leaf lettuce

Preparation:

1. In a large cast-iron skillet over medium heat, fry the bacon until crisp, 12–14 minutes. Transfer to a plate and set aside. Drain the pan, but do not wash it. When the bacon is cool enough to handle, cut it in half.
2. Meanwhile, in a small bowl, combine mayonnaise and hot sauce to taste. Season with salt and pepper. Using a cookie cutter or the rim of a glass, cut a hole in the center of each slice of bread.
3. Melt 2 tablespoons of butter in the same skillet and add 2 slices of bread. Fry for 1–2 minutes. Crack an egg into the hole in each slice, season with salt and pepper. Fry until the eggs are set on the bottom, 2–3 minutes. Using a spatula, carefully flip the toast over, season the other side, and brush with the mayonnaise mixture. Top each slice with a slice of cheese to melt slightly, and fry until the eggs are cooked to your desired doneness. Transfer to a cutting board and repeat with the remaining butter, bread, eggs, mayonnaise, and cheese.
4. To assemble the sandwiches, spread the bacon between two slices of egg toast and top with cheese. Top with a few tomato slices and lettuce leaves, then top with the remaining slices of toast. Serve immediately or wrap in foil to keep warm.