The DU Lounge

She would cut bacon slices in half and precook them until they were about 2 minutes shy of perfect. Then she would place two or three pieces of bacon in a skillet and break the egg over them, basically creating a bacon-and-egg patty, which she would serve on plain white bread. This was her bacon and egg sandwich, and it was quite good!

I haven't thought about these sandwiches in years. Someone posting about the toad-in-a-hole brought it to mind. My mother's version of that was what she called "picture frame eggs", always using pre-toasted white bread, the circles cut out with a small jar. We would eat these with the circles of (now cold) toast. Frankly, her picture frame eggs weren't all that good, but the bacon and eggs sandwiches were good.