Meals Matter

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Contributed By: Michele
Dairy Council

A new twist on the BLT...for breakfast!

Ingredients

1/4 cup Mayonnaise

5 slices Bread, toasted

4 slices Process American cheese

12 Bacon strips, cooked and crumbled

4 Eggs

1 Medium tomato, halved and sliced

2 tablespoons Butter or margarine

2 tablespoons All-purpose flour

1/4 teaspoon Salt

1/8 teaspoon Pepper

1 cup Milk

1/2 cup Shredded cheddar cheese

2 Green onions, thinly sliced

Shredded lettuce

Preparation

Spread mayonnaise on one side of each slice of toast and cut into small pieces. Arrange toast, mayonnaise side up, in a greased 8" square baking dish. Top with cheese slices and bacon. In a skillet, fry eggs over medium heat until completely set; place over bacon. Top with tomato slices; set aside.

In a sauce pan, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over tomato. Sprinkle with cheddar cheese and onions. Bake, uncovered, at 325 for 10 minutes. Cut into squares; serve with lettuce.

Cook's Notes

I can't tell you how many people I've given this recipe to - people just love it.

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