Fried Egg and Peameal Sandwiches
This recipe makes 2 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 369 |
| pro | 22 g |
| total fat | 15 g |
| sat. fat | 3 g |
| carb | 34 g |
| fibre | 1 g |
| chol | 209 mg |
| sodium | 1,012 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 21 |
| vit A | 8 |
| folate | 39 |
- Portion size: 2
There's nothing as delicious as a good old-fashioned bacon-and-egg sandwich — especially when it's so quick to make that you're satisfied in less than 15 minutes. Serve with a crisp green salad.
Ingredients
- 2 tsp 2tspvegetable oil
- 4 4slices peameal bacon or back bacon
- 2 2eggeggs
- 2 2kaiser rollkaiser rolls
- Pinch Pincheach salt and pepper
- Dash Hot pepper sauce, optional
Preparation
Heat nonstick skillet over medium-high heat; brush with oil. Fry bacon until golden, about 2 minutes per side. Transfer to paper towel-lined plate.
Drain any fat from pan; reduce heat to medium. Break eggs into skillet; cover and cook to preferred firmness.
Meanwhile, cut rolls horizontally in half; toast if desired. Place 2 slices of bacon and 1 egg on bottom half of each; sprinkle with salt, pepper, and hot pepper sauce (if using). Sandwich with tops.
Source : Canadian Living Magazine: May 2005
