BLT Egg Bake
(From: "A Taste of Home Magazine", April-May, 2001)

Note: This is good for breakfast or supper--or anywhere in between.


1/4 cup mayonnaise

5 slices bread, toasted

4 slices process American cheese

12 bacon strips, cooked and crumbled

4 eggs

1 medium tomato, seeded, 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 (optional)


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

In a saucepan, 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 degrees for 10 minutes. Cut into squares, serve with lettuce if desired.

Yield: 4 servings