Bacon Egg And Cheese Breakfast Sandwich

In a large pan (or Dutch oven), combine the cranberries and water and bring to a boil over high heat. Once boiling, reduce the heat to a simmer. Cook for 20 minutes, or until the cranberries are softened.

Pour the mixture through a sieve, allowing all the liquid through and then pressing with the back of your spoon.

Mix well, add sugar or sweetener of choice (to taste) and then allow the juice to cool down.

In a skillet over medium heat, cook the bacon slices on both sides until they are crispy. Remove them from the skillet and drain on a paper towel-lined plate.

Heat the butter in a nonstick pan. Crack the eggs into the pan and cook until the whites are firm then gently flip over and top with cheese. Cook for 1 minute longer or until the cheese is melted. Season with salt and pepper.

Toast the bread.

Place the cooked bacon and eggs on the toasted bread. Cover the eggs with the remaining slices of toasted bread. Cut in half.

Serve the sandwich with sliced nectarines and cranberry juice.