Bacon and Egg Sandwich
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 579.4
- Total Fat: 29.3 g
- Cholesterol: 444.4 mg
- Sodium: 1,052.3 mg
- Total Carbs: 54.4 g
- Dietary Fiber: 6.3 g
- Protein: 25.8 g
View full nutritional breakdown of Bacon and Egg Sandwich calories by ingredient
Number of Servings: 1
Ingredients
-
2eggs
2 slices applewood-smioke bacon
1 Tbsp Mayo
1 Tbsp Yellow Mustard
1/2 a small cucumber, chopped
4 Bail leaves
2 slices bread
Directions
place eggs in medium saucepan; cover with water. Bring to boiling over high heat; cover and remove from heat. After 6 minutes, remove 1 egg. Rinse with cold water; peel and set aside. Let remaining egg stand in hot water 4 minutes more. Drain; rinse with cold water. peel and coarsely chop the 10-minute egg. (I scrambled mine).
Meanshile, in 12-inch skillet cook bacon until crisp; drain. Discard drippings and wipe pan with paper towel. Lightly toast both sides of bread slices in skillet. In small bowl combine may and mustard.
Top the a slice of bread with basil leaves, chopped egg, and cucumber. Halve the remaining egg and place on bread. Top with mayo mixture, bacon and remaining bread slice.
Number of Servings: 1
Recipe submitted by SparkPeople user AMYMAY14.
Meanshile, in 12-inch skillet cook bacon until crisp; drain. Discard drippings and wipe pan with paper towel. Lightly toast both sides of bread slices in skillet. In small bowl combine may and mustard.
Top the a slice of bread with basil leaves, chopped egg, and cucumber. Halve the remaining egg and place on bread. Top with mayo mixture, bacon and remaining bread slice.
Number of Servings: 1
Recipe submitted by SparkPeople user AMYMAY14.