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| BLT EGG BAKE | |||
| Yields 4 servings | |||
| 1/4 cup mayonnaise 5 slices bread, toasted 4 slices process American cheese 12 bacon strips, cooked and crumbled 4 eggs 1 med. tomato, halved and sliced 2 tbsp. butter or margarine 2 tbsp. all-purpose flour 1/4 tsp. salt 1/8 tsp. pepper 1 cup milk 1/2 cup shredded cheddar cheese 2 green onions, thinly sliced Shredded lettuce |
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| Spread mayonnaise on one side of each slice of toast and cut into small pieces. Arrange toast, mayonnaise side up, in a greased 8-in. square baking dish. Top with cheese slices and 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 for 10 minutes. Cut into squares; serve with lettuce. | |||