BLT Egg Bake
- 1/4 cup mayonnaise
- 5 slices bread, toasted
- 4 slices processed American cheese
- 12 bacon strips, cooked and crumbled
- 1-2 Tbsp butter
- 4 eggs
- 1 medium tomato, halved and sliced
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- 1/4 salt
- 1/8 pepper
- 1 cup milk
- 1/2 cup shredded cheddar cheese
- 2 green onions, thinkly sliced
- shredded lettuce
Preparation time 15mins
Cooking time 25mins
Heat oven to 325 degrees. Grease an 8" square pan.
Spread mayonnaise on one side of each slice of toast and cut into small pieces. Arrange the toast mayonnaise side up in baking dish. Top with cheese slices and bacon.
In a large skillet, heat butter until hot. Add eggs, reduce heat to low. Fry until whites are completely set and yolks begin to thicken but are not hard. Place bacon and 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 and stir 2 minutes or until thickened. Pour over tomato. Sprinkle with cheddar cheese and onions.
Bake uncovered for 10 minutes. Cut into squares; serve with lettuce.