BREAKFAST CLUB SANDWICH
Adapted from Ricardo and Friends on The Food Network
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.