Bacon and Tomato Fried Egg Sandwiches with Horseradish Mayo

Bacon and Tomato Fried Egg Sandwiches with Horseradish Mayo

6

"Breakfast sandwiches with bacon, eggs over easy, cheese and tomato get an extra kick with horseradish mayo."
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Ingredients

28 m servings 651 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 651 kcal
  • 33%
  • Fat:
  • 47.6 g
  • 73%
  • Carbs:
  • 28.4g
  • 9%
  • Protein:
  • 28 g
  • 56%
  • Cholesterol:
  • 237 mg
  • 79%
  • Sodium:
  • 1167 mg
  • 47%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Cook bacon until crisp in a large skillet. Remove and drain on paper towels. Reserve 2 tablespoons bacon drippings in skillet.
  2. Break eggs into skillet with bacon drippings. Sprinkle with salt and pepper. Reduce heat to low; cook eggs for 3 to 4 minutes or until whites are completely set and yolks start to thicken. When whites are set, turn eggs over and cook 1 minute more.
  3. [Cleaning tip: Once the stove top is cool, wipe up any oil splatters with Clorox(R) Disinfecting Wipes*. Rinse hands once complete.]
  4. Place 4 slices of bread on a cutting board. Top with cheese, tomato slices, bacon, and fried eggs. Spread the remaining four bread slices with mayonnaise mixture; place on sandwiches.
  5. For Horseradish Mayo: Combine mayonnaise, horseradish, lemon juice, and garlic powder in a small bowl; set aside until ready to use.

Footnotes

  • Variations:
  • Chipotle Mayo: Stir together 1/2 cup mayonnaise with 2 teaspoons chopped canned chipotle in adobo sauce.
  • Basil Mayo: Stir together 1/2 cup mayonnaise with 1 tablespoons snipped fresh basil, 1 teaspoon lemon juice and dash of salt.
  • Pesto Mayo: Stir together 1/2 cup mayonnaise with 2 tablespoons basil pesto.
  • *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.

Reviews

6

Wow - now this is an egg sandwich! My husband could live on these every morning and this was a nice way to change it up a bit. I opted for sourdough bread as that's what I had on hand. But no ma...

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...

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 :)

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 ...

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 ...

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.