Cook bacon to desired crispness. Drain on paper towels and set aside. Meanwhile, stir together mayonnaise and mustard; set aside.
Think of your ultimate breakfast sandwich. It's probably piled high with bacon, eggs, avocados, and sandwiched between two toasty layers of bread. Now... what do you think of this breakfast BLT? Did we nail it, or what?!
Servings and Ingredients
|12 slice(s) Hy-Vee Country Smokehouse thick-slice applewood bacon|
|⅓ c. Hy-Vee mayonnaise|
|1 ½ tsp. Hy-Vee stone-ground Dijon mustard|
|4 Hy-Vee frozen potato patties|
|1 large beefsteak tomato, cut into 1/4-inch slices|
|6 slice(s) Hy-Vee Bakery Pane Tuscano bread|
|4 leaves butterhead lettuce|
|1 avocado, peeled, pitted, and sliced|
|2 slice(s) Hy-Vee mild Cheddar cheese|
|2 tsp. Hy-Vee canola oil|
|2 Hy-Vee large eggs|
Things To Grab
- Paper towels
- Small bowl
- Baking sheet
- Medium nonstick skillet
- Wooden toothpicks
Preheat oven to 425 degrees. Bake potato patties according to package directions.
Meanwhile, place tomato slices on paper towels. Sprinkle both sides with salt. Set aside to drain.
To assemble, spread mayonnaise mixture onto one side of each toasted bread slice. On 2 bread slices, divide and layer lettuce, 2 slices bacon, and half of the tomato slices. Add a second slice of bread to each sandwich, mayonnaise sides up. Then divide and layer the avocado, cheese, 2 slices bacon, remaining tomato slices, potato patties, and remaining 2 slices bacon. Set aside.
Heat canola oil in a medium nonstick skillet over medium heat. Crack eggs into the skillet; reduce heat to low. Season with black pepper. Cook for 3 to 4 minutes or until whites are set and yolks begin to thicken.
Carefully place an egg on the top layer of each sandwich. Place remaining 2 toasted bread slices on top, mayonnaise sides down. Secure sandwiches together with toothpicks, if desired. Cut each sandwich in half to serve.
Amounts Per Serving
- Total Fat: 47g
- Cholesterol: 145mg
- Sodium: 1490mg
- Total Carbohydrates: 55g
- Protein: 23g