Zeke'S Bacon Maple Grilled Cheese From 'Di Bruno Bros. House Of Cheese'

• 2 large slices ciabatta or crusty white bread
• 2 tablespoons unslated butter, softened and divided
• 3 ounces Cabot Clothbound Cheddar, thinly sliced or grated
• 1 slice purple onion, separated into rings
• 3 slices bacon, cooked until crispy
• 2 to 3 teaspoons maple jelly (or substitute maple syrup)
• 1 large egg

1. Warm a skillet on low heat. Butter two slices of bread. Flip one over and layer cheese, onion, and bacon on top. Place it in the skillet, butter-side down.
2. Flip over the other slice of buttered bread and spoon maple jelly onto it. Set it on top of the open-faced sandwich in the skillet, jelly side down.
3. The secret to a good grilled cheese is cooking it on low so that the cheese melts, so don't rush things. After about 8 minutes, when the cheese is melted, flip the sandwich over. Don't worry if some of the cheese crumbles fall out. They'll crispen the edges of the bread.
4. Start a second skillet, a small one, over medium heat. Put a dab of butter into it, and when it melts, crack an egg into the pan. Cook it on medium heat for about 3 minutes for a sunny-side up egg. Flip it if you want to fry it completely.
5. Plate the grilled cheese and top it with the fried egg. If you want to pick up the sandwich with your hands, slide the egg inside.
6. For a crowd, make these into open-faced sandwiches and toast them under the broiler. Add a sunny-side up egg to each one at the end. For best results, start with toasted bread; top it with bacon, onion, then cheese. Broil it until the cheese bubbles, then remove the pan from the broiler. Plate each sandwich, then add a spoonful of maple jelly, followed by a fried egg.

crusty white bread, butter, cheddar, purple onion, bacon, maple, egg

Taken from www.seriouseats.com/recipes/2013/08/cook-the-book-bacon-maple-grilled-cheese-di-bruno-bros.html (may not work)