Canadian Egg-and-Bacon Melt
Serve with: Tomato Slices &mfash; Stove-Top Hash Browns
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 518 |
| pro | 36 g |
| total fat | 25 g |
| sat. fat | 12 g |
| carb | 34 g |
| fibre | 2 g |
| chol | 294 mg |
| sodium | 1.664 mg |
| % RDI: | - |
| calcium | 31% |
| iron | 22% |
| vit A | 25% |
| vit C | 22% |
| folate | 32% |
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8 slices peameal or back bacon
1 tbsp (15 mL) butter
4 eggs
Pinch each salt and pepper
4 english muffins, halved
2 tbsp (25 mL) sweet mustard
4 slices cheddar cheese
1/4 cup (50 mL) diced sweet red pepper
1 green onion, sliced
Preparation:
In large nonstick skillet, brown bacon over medium-high heat, about 5 minutes. Remove to plate. Melt butter in pan. Add eggs and sprinkle with salt and pepper; cover and cook over medium heat until egg whites are set, about 3 minutes.
Broil or toast English muffins. Spread cut sides with mustard. Top each of 4 halves with 2 slices bacon, 1 egg and 1 slice cheese. Sprinkle with red pepper and onion. Top with remaining muffin halves.
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