Post by marlaoh on May 20, 2003 5:39:01 GMT -6
BLT Breakfast Sandwich
Presented by Becky Low
1 ripe, small to medium tomato
1 egg
1-2 slices Mozzarella or Swiss cheese
2 strips bacon
2 English muffins
Mayonnaise
salt and pepper to taste
Pre-heat oven to 350 F.
Slice top off tomato and partially scoop out a hollow in the tomato about the size of an egg. Salt and pepper inside. Break egg into hollow of tomato. Place half the cheese on top of tomato so edges do not droop over sides of tomato. Place in ovenproof dish and bake, uncovered, at 3500 F for 30-45 minutes (depending upon size of tomato and egg used) or until egg is set through out. Remove from oven and cool 5-10 minutes. Slice tomato in half.
Cut bacon slices in half and fry until crisp. Slice English muffin in half and toast. Lightly spread with mayonnaise, if desired. Build sandwich by placing baked tomato/egg, slice of cooked bacon and remaining cheese on muffin, salt and pepper to taste. Serve with fresh fruit and cold milk.
Makes 2 sandwiches.
Presented by Becky Low
1 ripe, small to medium tomato
1 egg
1-2 slices Mozzarella or Swiss cheese
2 strips bacon
2 English muffins
Mayonnaise
salt and pepper to taste
Pre-heat oven to 350 F.
Slice top off tomato and partially scoop out a hollow in the tomato about the size of an egg. Salt and pepper inside. Break egg into hollow of tomato. Place half the cheese on top of tomato so edges do not droop over sides of tomato. Place in ovenproof dish and bake, uncovered, at 3500 F for 30-45 minutes (depending upon size of tomato and egg used) or until egg is set through out. Remove from oven and cool 5-10 minutes. Slice tomato in half.
Cut bacon slices in half and fry until crisp. Slice English muffin in half and toast. Lightly spread with mayonnaise, if desired. Build sandwich by placing baked tomato/egg, slice of cooked bacon and remaining cheese on muffin, salt and pepper to taste. Serve with fresh fruit and cold milk.
Makes 2 sandwiches.