|2 tablespoons, divided||Olive oil|
|8 teaspoons, divided||Sartain's Menu The Sauce|
|4 slices||Pepper Jack cheese with habaneros|
|8 slices||Turkey bacon|
|4 tablespoons||Lowfat mayonnaise|
|2 tablespoons||Adobo sauce|
|8 slices||Whole grain bread|
|2 medium||Tomatoes, thinly sliced|
|2 cups, divided||Shredded Napa cabbage|
In a medium pan over high heat, heat 1 tablespoon oil. Cook two eggs until edges start to brown, 45 seconds. Break yolks; cook 15 seconds; flip over.
Season each egg with 2 teaspoons Sartains Menu and black pepper. Top each egg with 1 slice cheese; cook until cheese melts and egg edges are crispy, 40 seconds. Remove eggs from pan; set aside.
Repeat with remaining oil and eggs.
Toast the bread.
Cook bacon in batches, flipping once, until crisp, 2 minutes per side. Place bacon on a paper towel-lined plate.
In a bowl, whisk together mayonnaise and adobo; spread on toast slices.
Divide bacon, cheesy eggs, tomato and cabbage among 4 toast slices; top with remaining toast slices.
Makes 4 servings.