full belly "make my day" egg sandwich

An incredibly tasty sandwich any day of the week, any time of the day
but try it for Sunday Brunch with a well chilled bottle of Prosecco. Nervana!
Total time: 35 minutes
Skill level: Moderate     
2 – Large eggs                                                                                                              
2 – Slices cooked bacon coarsely chopped
1 to 2 Tbsp – Pickle brine (Any flavor full belly pickle brine will work: SEE NOTE)
3 - Tbsp. – Coarsely chopped pickles 
2 - Slices – Sharp Cheddar, Swiss or American Cheese                                   
2 - Slices – Thick sliced bread of your choice or 
a Brioche bun or Bolillo roll
1 - Tbsp - Butter
note: any full belly pickle or oil free giardiniera works great in this recipe.
just use the one you love the most!
1.  Preheat the oven to 425 and cook the bacon until crisp,
     drain on paper towels and chop"
2. Break the eggs into a bowl, add 1 to 2 tablespoons of brine depending on how much
    full belly flavor you crave then beat the eggs until foamy
3. Mix in the chopped pickles
4.  Preheat a small skillet over medium low heat and add the butter
5. When the butter in bubbling and covers the bottom of the  skillet add the eggs
    stirring gently until they begin to set
6. Add the bacon and gently stir bringing the eggs to the center of the pan as they’re
    firming up
7.When the eggs are firm (but still moist) lay the cheese on top and cover turning
   the burner to off
8. Toast and butter the bread, Brioche or Bolillo roll
9. When the cheese has melted place the egg on the toast or toasted bun and serve
    with more pickles on the side, a well chilled Prosecco, a good lager beer, an unoaked
    Chardonnay or strong coffee     Bon Appétit...