Bacon and Tomato Fried Egg Sandwiches with Horseradish Mayo |
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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 4 |
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Breakfast sandwiches with bacon, eggs over easy, cheese and tomato get an extra kick with horseradish mayo. Ingredients:
8 slices bacon, cut in half crosswise |
4 eggs |
salt to taste |
ground black pepper to taste |
8 slices whole wheat bread, toasted |
4 slices sharp cheddar cheese |
2 medium red or yellow tomatoes, thinly sliced |
horseradish mayo |
1/2 cup mayonnaise or salad dressing |
1 tablespoon prepared horseradish |
1 teaspoon lemon juice |
1/8 teaspoon garlic powder |
Directions:
1. Cook bacon until crisp in a large skillet. Remove and drain on paper towels. Reserve 2 tablespoons bacon drippings in skillet.
2. Break eggs into skillet with bacon drippings. Sprinkle with salt and pepper. Reduce heat to low; cook eggs for 3 to 4 minutes or until whites are completely set and yolks start to thicken. When whites are set, turn eggs over and cook 1 minute more.
3. [Cleaning tip: Once the stove top is cool, wipe up any oil splatters with Clorox® Disinfecting Wipes*. Rinse hands once complete.]
4. Place 4 slices of bread on a cutting board. Top with cheese, tomato slices, bacon, and fried eggs. Spread the remaining four bread slices with mayonnaise mixture; place on sandwiches.
5. For Horseradish Mayo: Combine mayonnaise, horseradish, lemon juice, and garlic powder in a small bowl; set aside until ready to use.
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