Annapolis Valley Register - - CLASSIFIED­S -

2 thick-cut slices white baker’s bread

1 tsp mus­tard

1 tbsp may­on­naise

1 ½ tbsp. ri­cotta cheese

2 (half-moon) slices fry­ing ham

2 large eggs

6 strips thick-cut bacon

2 slices tomato

½ cup shred­ded ro­maine let­tuce

1 slice real ched­dar cheese

Salt and pepper to taste


In a large pan on medium-high heat, cook bacon to de­sired done­ness and set aside. Next, fry ham to de­sired done­ness in the same pan and set aside with bacon. In an­other pan on medium-high heat, warm a small amount of cook­ing oil and fry your eggs to over easy, sea­son­ing as de­sired.

Lightly toast your bread and spread one side with ri­cotta cheese and the other with a blend of mus­tard and mayo. Place let­tuce down on the mayo/mus­tard side, fol­lowed by ched­dar cheese, bacon, tomato, egg and finally your ham. Top with re­main­ing ri­cotta toast slice, turn sand­wich up­side down and cut di­ag­o­nally. Serve right away.

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