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Self

Spicy Bacon and Egg

By Duff Goldman

4.4

(2)

Image may contain Food Dish Meal Plant and Platter
Spicy Bacon and EggClaire Benoist

Spicy adobo and cheese are cooled by tomato and cabbage on this eat-anytime breakfast. —Goldman

Recipe information

  • Yield

    Makes 4 servings

Ingredients

2 tablespoons olive oil, divided
4 eggs
8 teaspoons Tabasco, divided
4 slices reduced-fat pepper jack cheese with habaneros
8 slices turkey bacon
4 tablespoons lowfat mayonnaise
2 tablespoons adobo sauce
8 slices whole-grain toast
2 medium vine-ripened tomatoes, thinly sliced
2 cups shredded Napa cabbage, divided

Preparation

  1. Step 1

    In a medium pan over high heat, heat 1 tablespoon oil. Cook two eggs until edges start to brown, 45 seconds. Break yolks; cook 15 seconds; flip.

    Step 2

    Season each egg with 2 teaspoons Tabasco and black pepper. Top each egg with 1 slice cheese; cook until cheese melts and egg edges are crispy, 40 seconds. Remove eggs from pan; set aside. Repeat with remaining oil and eggs.

    Step 3

    Cook bacon in batches, flipping once, until crispy, 2 minutes per side. Place bacon on a paper towel-lined plate. In a bowl, whisk together mayo and adobo; spread on toast slices.

    Step 4

    Divide bacon, cheesy eggs, tomato and cabbage among 4 toast slices; top with remaining slices.

Nutrition Per Serving

Per sandwich: 525 calories
24 g fat
5 g saturated fat
47 g carbohydrate
6 g fiber
35 g protein
#### Nutritional analysis provided by Self
TagsSandwichEggBaconCured MeatMeatTomatoVegetableMainBreakfastBrunchLunchNut FreeFrySelf
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