Cheesy, Spicy Eggs and Bacon

Photo by Claire Benoist Photography.

2 tablespoons, dividedOlive oil
4Eggs
8 teaspoons, dividedSartain's Menu The Sauce
4 slicesPepper Jack cheese with habaneros
8 slicesTurkey bacon
4 tablespoonsLowfat mayonnaise
2 tablespoonsAdobo sauce
8 slicesWhole grain bread
2 mediumTomatoes, thinly sliced
2 cups, dividedShredded 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.


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