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Eggs Baja





Yields
Makes 4 servings

Weekend brunch inspired Mickey Strang to create this open-faced egg sandwich.

 4 slices bacon (about 4 oz. total)
 4 large eggs
  Salt and pepper
 4 slices sourdough bread (about 3 by 6 in. and 1/2 in. thick)
 1 firm-ripe tomato (about 8 oz.), rinsed, cored, and sliced
 2 canned whole green chilies, halved lengthwise
 1/2 cup shredded jack or cheddar cheese
 2 tablespoons chopped fresh cilantro leaves
Step 1
1

In a 10- to 12-inch nonstick frying pan over medium-high heat, cook bacon, turning once, until crisp and browned, 4 to 5 minutes total. Transfer to paper towels to drain. Discard fat from pan; if desired, wipe pan clean.

Step 2
2

Set pan over medium heat; break eggs into pan and cook to desired doneness, turning once if you like, 2 to 5 minutes for soft yolks. Sprinkle with salt and pepper.

Step 3
3

Meanwhile, place bread slices on a 12- by 15-inch baking sheet. Broil 6 inches from heat until lightly toasted, 1 to 2 minutes. Turn slices over and top equally with tomato slices, chilies, and cheese. Broil until cheese is melted, 2 to 3 minutes.

Step 4
4

Top each sandwich with an egg, then a slice of bacon; sprinkle evenly with cilantro. Use a wide spatula to transfer each sandwich to a plate.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories256
% Daily Value *
Total Fat 14g18%

Saturated Fat 5.6g28%
Cholesterol 234mg78%
Sodium 492mg22%
Total Carbohydrate 17g7%

Dietary Fiber 1.7g7%
Protein 15g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.