Cooking Instructions

• Begin by preheating a skillet over medium heat. Lay the thick-cut bacon strips in the skillet and cook them for about 6 to 8 minutes, turning occasionally until they are crispy and golden brown. Transfer the bacon to a plate lined with paper towels to drain any excess grease, leaving about 1 tablespoon of bacon grease in the skillet.
• In a medium bowl, crack the large eggs and add the milk, along with a pinch of salt and pepper to taste. Whisk everything together until smooth and well combined.
• Pour the egg mixture into the hot skillet with the residual bacon grease. Reduce heat to medium-low and gently stir the eggs with a spatula until set but still moist, about 3 to 5 minutes. Remove from heat.
• Lay out two slices of sourdough bread and sprinkle shredded cheddar cheese over each slice.
• Distribute the scrambled eggs evenly over the cheese and top with two crispy strips of bacon.
• Sprinkle additional shredded cheddar cheese over the bacon, then place the remaining two slices of bread on top.
• Spread the softened unsalted butter generously on the outsides of each sandwich.
• Heat a large skillet over medium heat. Carefully place the assembled sandwiches in the skillet and grill for about 3 to 4 minutes on each side, or until golden brown and crispy, and the cheese melts.
• Once cooked, remove the sandwiches from the skillet and let cool slightly for about 2 minutes before slicing in half.
• Sprinkle with chopped fresh chives or green onions if desired, and serve warm.