Spicy Bacon and Egg
A fiery twist on the classic breakfast sandwich featuring spicy eggs topped with habanero pepper jack cheese, crispy turkey bacon, fresh tomatoes and cabbage on whole-grain toast, kicked up with Tabasco and adobo sauce.
Ingredients
- •2 tablespoons olive oil, divided
- •4 whole 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
- •2 cups shredded Napa cabbage
- •divided
Cooking Instructions
- 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.
2 min
- 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.
3 min
- 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.
8 min
- 4.
Divide bacon, cheesy eggs, tomato and cabbage among 4 toast slices; top with remaining slices.
2 min
