Egg & Harissa Sandwiches

• 8 thick bacon slices
• Eight 1/2-inch-thick slices best-quality white bread
• 2 tablespoons extra-virgin olive oil
• 4 large eggs
• Salt and freshly ground pepper
• 4 tablespoons harissa
• 1/4 cup loosely packed cilantro leaves

1. Preheat the oven to 350.
2. In a large skillet, cook the bacon over moderate heat until crisp, about 6 minutes.
3. Drain on paper towels and cut each piece in half crosswise.
4. Arrange the bread on a baking sheet.
5. Toast in the oven for about 10 minutes, or until lightly golden around the edges.
6. In a large nonstick skillet, heat the olive oil.
7. Fry the eggs over moderate heat until the whites are set and the yolks are still runny, about 2 minutes.
8. Season the eggs with salt and pepper.
9. Spread the harissa on the toasted bread.
10. Top 4 pieces of the bread with the bacon, cilantro and fried eggs.
11. Gently break the yolks, close the sandwiches and serve immediately.

bacon, white bread, extravirgin olive oil, eggs, salt, harissa, cilantro

Taken from www.foodandwine.com/recipes/egg-and-harissa-sandwiches-cocktails-2007 (may not work)