Ingredients:
3 strips of smoked bacon, sliced ½ inch thick
1 medium shallot, peeled and thinly sliced lengthwise
1 cupsauerkraut, drained of its liquid
1 teaspoonsmoked paprika
Kosher salt and freshly ground black pepper
2 tablespoonsunsalted butter
2 large eggs
2 slices of sourdough bread
4 ouncessliced sharp cheddar cheese
1 tablespoonchopped dill fronds
1 tablespoonchopped chives
Directions:
In a large cast-iron or nonstick pan, fry the bacon, stirring occasionally with a wooden spoon, over medium-high heat until crispy, about 4 to 5 minutes. Using a slotted spoon, remove the bacon from the pan, leaving the fat behind, and set the bacon aside on a small plate.
Add the shallot to the pan with the bacon fat. Cook the shallot, tossing regularly, until golden and crispy, about 2 to 3 minutes. Once the shallot is golden, reduce the heat to medium and carefully add the sauerkraut (if the pan is too hot the sauerkraut may pop out of the pan like popcorn). Add the paprika, salt, pepper, and 1 tablespoon of butter. Stir everything together with a wooden spoon or spatula. Cook the sauerkraut until slightly crispy, about 5 minutes, then stir in half of the reserved bacon. Remove the sauerkraut mixture from the pan and set aside in a bowl.
Melt the remaining tablespoon of butter in the pan. Crack both eggs into the same pan and fry sunny side up, about 5 minutes. Season the eggs with salt and pepper.
While the eggs are cooking, place the bread on a sheet pan and transfer to a toaster oven at high heat or under the broiler on high for about 1 to 3 minutes, depending on the heat source. Once the bread is golden in color, remove the tray from the toaster oven or oven and divide the cheese evenly onto each piece of toast. Continue to toast or broil for 1 to 2 minutes, until the cheese is melted.
Transfer each piece of toast to individual plates. Divide the sauerkraut mixture between the pieces, then place an egg over each. Finish with the remaining bacon, dill, and chives.