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Easy BLT

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Recipe

.

 

Yield

2 servings

Prep

8 min

Cook

8 min

Ready

18 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
4 slices bacon
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2 large eggs
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1 x salt and black pepper
to taste
* Camera
¼ cup mayonnaise, fat free
1 tablespoon chili sauce
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4 slices rye bread
lightly toasted
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2 slices tomatoes
ripe
* Camera
1 cup arugula (roquette)
baby
* Camera

Ingredients

Amount Measure Ingredient Features
4 slices bacon
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2 large eggs
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1 x salt and black pepper
to taste
* Camera
59 ml mayonnaise, fat free
15 ml chili sauce
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4 slices rye bread
lightly toasted
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2 slices tomatoes
ripe
* Camera
237 ml arugula (roquette)
baby
* Camera

Directions

Cook the bacon over medium heat in a nonstick skillet until golden brown and crisp, about 5 minutes on the first side and 2 minutes on the second side. Drain on a paper towel.

Slide eggs into the skillet (with drippings) and fry until the white is set but the yolk is still soft, about 2 minutes.

Carefully turn eggs over; cook 1 minute longer.

Season with salt and pepper. Remove from heat.

Stir mayonnaise and chili sauce together.

Spread the mixture on each slice of toast.

Lay 2 slices of bacon over the mayonnaise on 2 slices of toast.

Top each with a tomato slice, a fried egg, and the arugula.

Cover with a second slice of toast.

Cut in half and serve immediately.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 171g (6.0 oz)
Amount per Serving
Calories 35837% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 232mg 77%
Sodium 1228mg 51%
Total Carbohydrate 13g 13%
Dietary Fiber 5g 19%
Sugars g
Protein 36g
Vitamin A 6% Vitamin C 3%
Calcium 8% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
 

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