Bacon, lettuce, tomato and egg sandwich
Bacon, Lettuce, Tomato and Egg Sandwich
2 tbsp (30 mL) butter
8 slices country bread, toasted
1/4 cup (60 mL) mayonnaise
4 to 8 Boston lettuce leaves
2 plum tomatoes, sliced
8 slices glazed bacon (see recipe below) or 8 slices cooked bacon
In large non-stick skillet, gently cook the eggs in the butter, sunny-side up or over easy, to taste. Season with salt and pepper. Set aside.
Spread one side of the 8 slices of bread with the mayonnaise. Layer with the lettuce, tomato slices, bacon and eggs. Close the sandwiches and serve immediately.
Makes 4 servings.
Spicy Mustard Glazed Bacon
8 slices bacon
4 tsp (20 mL) Dijon mustard
2 tsp (10 mL) harissa or sambal oelek
With the rack in the middle position, preheat the oven to 400°F (200°C). Place a wire rack over a baking sheet.
On a work surface, lay out the bacon slices.
In a small bowl, combine the remaining ingredients. With a pastry brush, brush the bacon with the mustard mixture. Place the bacon on the wire rack. Bake for 18 to 20 minutes or until the bacon is cooked and golden brown. Let cool on the rack for about 5 minutes or until crisp.
The glazed bacon will keep in an airtight container for about 1 week.
Makes 8 servings.