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This bacon and egg grilled cheese can also be made with fried eggs instead of scrambled eggs if desired. Served with a maple mayonnaise for dipping, this sandwich is great for breakfast, lunch or dinner, too.

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  • 4 slices Dempster’s® 100% Whole Wheat Bread
  • 4 slices aged Cheddar cheese
  • 4 slices cooked bacon
  • 2 eggs, scrambled
  • 2 tsp (10 mL) butter
  • 1/4 cup (60 mL) mayonnaise
  • 2 tsp (10 mL) maple syrup


Place 1 cheese slice on each of 2 bread slices; top evenly with bacon, scrambled eggs and remaining cheese slices. Cap with remaining bread. Butter outside bread slices of each sandwich.

Preheat large skillet over medium-low heat; cook sandwiches for 2 to 3 minutes per side or until bread is golden brown and cheese melts. Cut each sandwich in half.

Stir mayonnaise with maple syrup. Serve with sandwiches for dipping.

• For a tangy maple-mayonnaise dip, stir in 1 tsp (5 mL) Dijon mustard.

• Add a little arugula to the sandwich if desired.