1. I only used four slices of cheese, half a slice for each toast roll.
2. Fry the bacon on both sides in a pan, take it out, and cut into two pieces from the middle.
3. Slice the toast bread and take out the four sides of the toast.
4. The toast slices are rolled into thin slices with a rolling pin, no longer showing a fluffy state, but a solid state.
5. Using a cake spatula, spread the peanut butter evenly on one side of the toast, about the same width as the bacon, just a thin layer, not too thick, too thick and sticky.
6. Place the bacon in place of the peanut butter and compact it with your hands.
7. Cut the cheese slices in half, roll them up in half, and roll them as small as possible. It doesn't matter if there are cracks.
8. Roll up the toast, spread 1 cm of egg liquid on the seal, and seal on the roll.
9. The rolled toast is not easy to loosen.
10. Pour proper amount of oil in the hot pan. Because the toast rolls are very oil-absorbing, you can add oil according to your preference. If you like crispy and delicious, add more oil. If you like low-fat and healthy, add less oil. Fry on low heat until the cheese melts. The cheese melted a bit hot, but it was the best.
11. Let's eat!
Tips:Don't spread the peanut butter too thick
