Quick Bacon and Lettuce Burger Made with Sandwich Bread (Bacon and Egg Toast)

Combine the sauce seasonings in a bowl and mix thoroughly until evenly blended to make the sauce.

If using lettuce, tear off a few leaves, wash them with water, and pat them thoroughly dry with paper towels. Peel the film off the sliced cheese and let it come to room temperature so it melts more easily later.

Put butter in a frying pan (or tamagoyaki pan) and heat it. Once melted, lower the heat and add the bread with the side that isn't dented facing down. Lift the bread slightly once and let the butter remaining at the edges flow underneath so it spreads over the whole surface.

Pressing down lightly with a spatula as you go, toast only one side until it is golden and fragrant, then remove the toast.

Wipe the pan lightly with a paper towel, since the toast crumbs left in it can cause burning and bitterness.

Arrange the bacon in slightly overlapping layers to match the size of the bread, place the sliced cheese on top, and lightly sear the surface of the bacon over medium heat. Once the bacon starts to curl slightly, lower the heat.

Place the shredded pizza cheese along the edges of the bacon, leaving the center open, and crack the egg into the well in the center.

Spread the prepared sauce on the untoasted side of the toast and lay it sauce-side down over the fillings. Press down lightly from above, being careful not to break the yolk, letting the egg and cheese act like glue to bind the bread to the fillings.

Lower the heat, cover with a lid, and steam-cook for about 2 minutes to cook the egg through. When the time is up, remove the lid.

Bring the plate close to the pan and flip it over decisively, then serve. When you cut it in half, the soft-set yolk coats the toast like a rich sauce. Add lettuce inside or on top as you like.