BLT & E
- 8 slices Field Bacon cooked
- 4 croissants
- 4 eggs
- 1 large tomato
- 16 leaves of lettuce
Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
2. Scramble 4 eggs
- Beat eggs until blended. Add a little water, cream or milk. Use 1 tablespoon of liquid per egg. Add a pinch of salt.
- heat a nonstick skillet over a medium-low flame and toss in a pat of butter. Make sure the butter coats the pan. Add eggs to pan and scramble.
3. Arrange 2 slices cooked bacon, 2 leaves of lettuce, 1/4 the eggs and 1/4 the tomato slices on 4 slices of bread. Spread one side of the remaining bread slices with the mayonnaise. Bring the two pieces together to make a sandwich.