Thursday, July 1, 2010

Breakfast Club Sandwiches

I'm back on the bacon train! I've been off bacon since I first became pregnant because it made me feel sick, even just the thought of it. Slowly but surely over the last month, however, I've been becoming friends with bacon again. As a result of my temporary bacon aversion, I haven't made weekend breakfasts for a while. I saw Ricardo Larrivee make these sandwiches on his show this past week (side note: does he play for the other team or is he just French? Talk amongst yourselves) and I've been thinking about it ever since, so made this on this holiday morning and it was fantastic. Tyler high-fived me, so I take it the breakfast club sandwich gets the husband stamp of approval as well.

Serves 2 (recipe is very easily multiplied to serve more)

  • 4 eggs
  • 1/4 cup milk
  • salt and pepper, to taste
  • 4 slices bacon
  • 6 slices sandwich bread
  • Mayonnaise (or Miracle Whip if you live in my house)
  • 1 tomato, sliced
  • 2 leaves Romaine lettuce

Preheat oven to 425 degrees F. Lightly beat eggs, milk, salt, pepper in a small baking dish. Put bacon on a baking sheet or broiler pan. Bake eggs and bacon in oven until bacon is crisp and golden and eggs are set- about 10 minutes for the bacon and about 5 minutes more for the eggs. Remove bacon to drain on paper towels. Cut eggs in half and fold each half over itself (like you would an omelet).

While bacon and eggs are cooking, toast bread. Spread one side of 4 of the slices with mayo, spread both sides of the remaining bread with mayo (this is your middle piece of the club sandwich).

To assemble each sandwich, place egg on the mayo side of a slice of toast, top with double-mayo toast, top that with 2 slices of bacon, tomato, lettuce. Top sandwich with another slice of toast. Slice in half or quarters diagonally to serve. 

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