RECIPE FROM "SANDY'S
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
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