241634 bacon egg breakfast spread sandwiches Recipes

eggs, flour tortillas (8 inches), shredded fontina cheese, bacon strips, cooked and crumbled, green onion, thinly sliced, sour cream and salsa, optional

turkey bacon strips, egg substitute, shredded reduced-fat mexican cheese blend, minced fresh parsley

vegetable oil (or olive oil), chicken tenderloins (350 g), bacon (slices or rashers rind removed halved), eggs, turkish bread (pide bread), cos lettuce (baby thickly sliced ), caesar salad dressing, parmesan cheese (shaved ), frozen potato wedges (cooked to serve )

egg yolks, freshly-squeezed lemon juice, unsalted butter , cut into pieces, white wine, white vinegar, coarse salt and pepper to taste, toast english muffin slices under the broiler or in the oven for approximately 3 minutes or until golden brown. remove from broiler, spread with 1 tsp butter. in a large frying pan, cook ham or canadian bacon slices until lightly browned and place them on each english muffin half., if you can poach an egg read no further, use a pan that is at least 3-inches deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan. note: to prevent sticking, grease the pan with a little oil before filling with water. add vinegar and salt to the poaching liquid; bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs (bubbles should not break the surface). hint: when you poach eggs, adding a little vinegar and salt to the water will helps the egg to hold its shape. without it, the eggs will become skeins of protein tangling up in the water., break each egg onto a saucer or into small cups or bowls. slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. let the eggs flow out. immediately cover with a lid and turn off the heat. set a timer for exactly three minutes for medium-firm yolks. adjust the time up or down for runnier or firmer yolks. cook 3 to 5 minutes, depending on firmness desired., water with slotted spoon. lift each perfectly poached egg from the with a slotted spoon, but hold it over the skillet briefly to let any clinging to the egg drain off. drain well before serving. top each english muffin half with 1 poached egg. spoon warm hollandaise sauce over eggs and garnished with a small parsley sprig or chopped chives.

sandwich bread, cream cheese, softened, garlic powder, dried parsley, bacon, cut in half

bosc pear, thinly sliced, apple juice, bacon, rosemary focaccia bread , or other square rolls, split, blue cheese, crumbled

bacon, skinless, boneless chicken breast halves, poultry seasoning, pepperjack cheese, hamburger buns, split, leaves of lettuce, tomato, sliced onions, dill pickle

bacon, boneless skinless chicken breast halves, poultry seasoning, monterey jack pepper cheese, hamburger buns, split, lettuce leaves, tomatoes, onion, thinly sliced, dill pickle slices

bacon, mayonnaise, chopped fresh chives, chopped fresh dill, firm-ripe california avocado (8 to 10 oz), fresh lemon juice, whole wheat bread, toasted, radish sprouts

bread, butter, bacon, egg, tomato, swiss cheese, grated, pepper

french bread, slices cut 1/2 inches thick, butter or 1/4 cup margarine, softened, jarlsberg cheese or 8 slices swiss cheese, 1 oz. each, tomatoes, thinly sliced, dried basil, cooked bacon

sandwich bread, cream cheese, softened, garlic powder, dried parsley, bacon, cut in half

bacon, onion hamburger buns, split, mayonnaise, country-style dijon mustard, tomatoes, red onion rings, cucumbers, cheddar cheese

white bread, bacon, american cheese, onion, chopped very fine, mayonnaise

eggs, american cheese, canadian bacon, english muffins, margarine, butter-flavored cooking spray

bacon slices, mayonnaise, chopped fresh chives, chopped fresh dill, firm-ripe california avocado (8 to 10 oz), fresh lemon juice, whole-grain bread, toasted, radish sprouts

plain yogurt, country-style bread, english cucumber, minced garlic, bacon slices, brown sugar

bacon , cooked crisp and crumbled, green onion, chopped, mayonnaise, cider vinegar, dry mustard