Bacon, egg, and cheese sandwich Recipe
Servings: 1
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Ingredients
- 4 thick slices of bacon
- 2 slices of Monterey Jack cheese
- 2 thick slices of rustic white bread, toasted and hot
- 1 tablespoon mayonnaise
- 4 tomato slices
- 2 leaves of butter lettuce
- 1 teaspoon unsalted butter
- 1 large egg
Directions
- In a skillet, cook the bacon over moderate heat, turning, until crisp, about 8 minutes. Transfer to paper towels to drain.
- Set the Monterey Jack slices on 1 piece of toast. Spread the mayonnaise on the other slice of toast, then top with the bacon, tomato and lettuce.
- In a small, nonstick skillet, melt the butter. Add the egg and fry over moderate heat, turning once, until crisp around the edge, about 4 minutes; the yolk should still be runny. Slide the egg onto the lettuce; close the sandwich and eat right away.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 978g | |
| Calories 919 | |
| Calories from Fat 704 | 77% |
| Total Fat 78.5g | 98% |
| Saturated Fat 25.87g | 103% |
| Trans Fat 0.0g | |
| Cholesterol 310mg | 103% |
| Sodium 1223mg | 51% |
| Potassium 2173mg | 62% |
| Total Carbs 27.79g | 7% |
| Dietary Fiber 9.1g | 30% |
| Sugars 16.93g | 11% |
| Protein 31.12g | 50% |
