Recipe by Clorox® Disinfecting Wipes
"Breakfast sandwiches with bacon, eggs over easy, cheese and tomato get an extra kick with horseradish mayo."
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bacon, cut in half crosswise
Salt to taste
Ground black pepper to taste
whole wheat bread, toasted
sharp Cheddar cheese
red or yellow tomatoes, thinly sliced
mayonnaise or salad dressing
I used the basil mayonnaise option which took this sandwich outside-the-box. The basil was such a a nice complement that the next time, I'll just use plain mayo and layer fresh basil leaves on top of the tomatoes. It is decadent, so this isn't something I'd have often, but it was a good Sunday breakfast treat.
Have been making these for years. My favorite is to use cheddar and fresh sourdough. On chilly days, after putting the sandwich together, I put it back in the pan to toast the bread and melt the cheese.
This is delicious! It's a little time consuming for breakfast but makes a good weekend breakfast or maybe a better lunch or dinner. You WILL have garlic breath after eating this :)
Nothing gourmet about this recipe but sure fits the bill for a hearty weekend breakfast. Simple to make with common ingredients. I love the variations possible in the sauce. We used American cheese but any cheese would be delicious. We baked the bacon and served open face to make it more caloric-friendly.
Egg sandwich with all the fixin's - just the way I like it! The horseradish mayo was a nice addition. I served this on a toasted Slimwich® for a delicious, filling breakfast.
* Percent Daily Values are based on a 2,000 calorie diet.
Bacon and Tomato Fried Egg Sandwiches with Horseradish Mayo
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 429
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