Bacon, Egg, and Cheese Pancake Sandwiches for Hangovers

Ingredients:

• 3 slices bacon, cut in half crosswise
• 3 frozen buttermilk pancakes, thawed
• 1 tbsp. orange confiture or apricot jam
• 3 slices Swiss cheese, cut into squares
• 2 large eggs
• 1 tbsp unsalted butter

Preparation:

1. Preheat oven to 175°C.
2. Place the bacon in a medium nonstick skillet over medium heat and cook until crispy, about 4 minutes per side; drain on paper towels.
3. Drain most of the fat from the skillet, reserving 1 tablespoon. Add the pancakes and cook until heated through and beginning to brown, about 1 minute per side. Season the pancakes with salt and black pepper and transfer to a small baking sheet.
4. Spread each pancake with jam and top with a slice of Swiss cheese. Bake in a hot oven.
5. Crack the eggs into a small bowl, beat with a fork, and season with 1/4 teaspoon of salt and black pepper. Wipe out the pan, add the butter, and melt over medium heat.
6. Pour the eggs into the center of the pan, turn off the heat, and swirl the eggs until they form a thin circle and are almost cooked through, about 30 seconds. Use a spatula to fold them into a semicircle, transfer them to a cutting board, and cut them in half.
7. Place half the bacon and half the egg on one cheese pancake and top with another pancake. Then add the remaining bacon, egg, and pancake, cheese side down.