RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5738
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| Recipe Name: |
The Breakfast Club Sandwich - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Breakfast |
Used in Baskets: |
No |
| Base: |
Egg |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
1 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
1 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
375 |
Approx. Cost/Serving: |
$2.83
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
3 Slices bread, egg
1 Tablespoon basil, fresh finely chopped
2 Teaspoons pepper, black, cracked
2 Tablespoons mayonnaise
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Directions:
Preheat oven to 375 degrees. Remove crusts from bread and toast.
Lay out bacon in a baking dish or cookie sheet and sprinkle liberally with freshly cracked black pepper. Place in oven and cook until crispy, turning once.
Melt butter in sauté pan on medium heat, add onion and bell pepper and sauté. Pour in the eggs and cook until the bottom is set. Season with salt, pepper and fresh basil and sprinkle evenly with cheese. Place skillet in oven and bake about three minutes, or until fully set.
Begin constructing sandwich from the bottom up. Spread mayonnaise on toast, top with: frittata, avocado slices, toast, bacon, tomato, watercress and finally the last, but no less important, piece of toast. Toothpick the layers together at each corner and cut diagonally in quarters. |
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| Nutrition per Serving: |
| Calories: |
1081 |
Total Carbs: |
63.9 |
Net Carbs: |
0.0 |
| Cholesterol: |
510.0 |
Fat: |
71.5 |
Protein: |
37.30 |
| Fiber: |
9.16 |
Sodium: |
1511.67 |
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