BLT and egg sand­wiches

These hearty sand­wiches are a great twist on the tra­di­tional ba­con and egg sarmie and can be pre­pared quickly.

YOU Breakfast - - Contents -


4 sand­wiches

Prepa­ra­tion time: 10 min­utes Cook­ing time: 15 min­utes


8 slices of bread of your choice 4 slices Ched­dar cheese 80 ml (¹⁄₃ c) may­on­naise 15 ml (1 T) Di­jon mus­tard salt and pep­per 4 eggs


1 head let­tuce, sep­a­rated into leaves 1 large tomato, sliced 250 g ba­con, fried

Pre­heat the oven to 230 °C. Line a bak­ing sheet with foil and grease with non­stick spray. 1 Sand­wiches Ar­range the bread on the bak­ing sheet and toast in the oven. Put cheese on 4 slices of the bread and re­turn to the oven un­til the cheese has melted. 2 Mix the may­on­naise and mus­tard and sea­son with salt and pep­per. Poach or fry the eggs. 3 To as­sem­ble Spread the may­on­naise mus­tard on the plain slices of toast and top with let­tuce leaves. Add the tomato slices, then top with the cheese toasts (cheese side up). 4 Di­vide the ba­con among the sand­wiches, top each one with an egg and serve im­me­di­ately.

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