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Grilled Bacon, Egg and Tomato Sandwich



Servings: 4
Prep Time: 15
Cook Time: 15
Prep Method: Skillet


8   slices Cloverdale hickory smoked bacon, cooked and crumbled
6   eggs
2   tablespoons milk
1   teaspoon Worcestershire sauce
1/4   teaspoon salt
3   tablespoons butter, divided
8   slices multigrain bread
4   (3/4 ounce) slices American cheese
4   tomato slices


Beat the eggs, milk, Worcestershire sauce and salt in a medium bowl until well blended.

Melt 2 teaspoons butter in a medium nonstick skillet over medium heat. Add the eggs. As the eggs begin to set, stir gently with a rubber spatula, forming soft curds. Add bacon. Continue cooking, stirring occasionally, until eggs are almost set but still slightly moist, about 5 minutes.

Spread remaining butter on one side of each bread slice. Divide the eggs onto 4 slices of bread. Cover with a slice of cheese and a slice of tomato. Add the second piece of bread.

Preheat a grill pan or panini grill over medium heat. Place sandwiches in pan or panini grill and cook until lightly browned and cheese is melted, turning once, 1 to 2 minutes per side.