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Post by April B. on Mar 12, 2004 12:02:40 GMT -6
Open-Faced Hawaiian Sandwiches 8-12 slices bacon 2 eggs 1 cup (250 ml) pineapple juice (you can use the liquid from the canned pineapple) 4-6 slices whole wheat bread 4-6 slices canned pineapple Fry the bacon in a skillet over moderate heat until crisp and transfer to paper towels to drain. Beat the eggs and pineapple juice together in a shallow bowl or pie plate and soak the bread in the mixture. Saute in the bacon fat remaining in the skillet until golden brown on both sides and transfer to a serving platter or individual plates. Saute the pineapple in the same skillet until heated through and lightly browned on both sides. Top each slice of bread with 2 slices of bacon and a slice of pineapple. Makes 4 to 6 sandwiches.
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