What you need:
1/4 cup mayonnaise
5 slices bread, toasted
4 slices process American cheese
12 bacon strips, cooked and crumbled
4 eggs
1 medium tomato, halved and sliced
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup shredded cheddar cheese
2 green onions, thinly sliced
shredded lettuce
What you do:
Spread mayonnaise on one side of each slice
of toast and cut into small pieces. Arrange the toast, mayonnaise side up, in a greased 8 inch square baking dish. Top with cheese slices and bacon.
In a skillet, fry the eggs over medium heat until completely set; place over the bacon. Top with the toast slices and set aside.
In a saucepan, melt the butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring this to a boil; cook and stir for 2 minutes or until thick. Pour over tomato. Sprinkle with cheddar cheese and onions.
Bake, uncovered, at 325 degrees for 10 minutes. Cut into squares; serve with lettuce.
Yield: 4
1/4 cup mayonnaise
5 slices bread, toasted
4 slices process American cheese
12 bacon strips, cooked and crumbled
4 eggs
1 medium tomato, halved and sliced
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup shredded cheddar cheese
2 green onions, thinly sliced
shredded lettuce
What you do:
Spread mayonnaise on one side of each slice
of toast and cut into small pieces. Arrange the toast, mayonnaise side up, in a greased 8 inch square baking dish. Top with cheese slices and bacon.
In a skillet, fry the eggs over medium heat until completely set; place over the bacon. Top with the toast slices and set aside.
In a saucepan, melt the butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring this to a boil; cook and stir for 2 minutes or until thick. Pour over tomato. Sprinkle with cheddar cheese and onions.
Bake, uncovered, at 325 degrees for 10 minutes. Cut into squares; serve with lettuce.
Yield: 4
Date:2007-03-31 
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