EVERYDAY EASY
W eekday W onders
^
T h e s e f r e s h a n d f a s t d i s h e s a r e
j u s t r i g h t f o r d i n i n g o n t h e d e c k .
m e n u
Bacon and Egg Salad Sandw iches
START TO FINISH 20 m in u te s
BUDGET $1.71 p e r Serving
BY
ERIN SIMPSON
PHOTOS
ANDYLYONS
RECIPES AND FOOD STYLING
JILL LUST
BACON AND EGG SALAD
SANDW ICHES
6
eggs
8
slicesapplewood-smoked bacon
V i
cup mayonnaise
2
tsp.yellow mustard
V2
of an English cucumber, chopped
12
to 16 basil leaves
8
sliceschallah bread
1.
Place eggs in medium saucepan; cover with water. Bringto boiling over
high heat; cover and remove from heat. After 6 minutes, remove
2
eggs.
Rinse with cold water; peel and set aside. Let remaining eggs stand in hot
water
4
minutes more. Drain; rinse with cold water. Peel and coarsely chop
the 10-minute eggs.
2.
Meanwhile, in
12
-inch skillet cook bacon until crisp; drain. Discard
drippings and wipe pan with paper towel. Lightly toast both sides of bread
slices in skillet. In small bowl combine mayonnaise and mustard.
3.
Top
4
of the bread slices with basil leaves, chopped egg, and cucumber.
Halve the remaining two eggs and place one half on each sandwich. Top
with mayonnaise mixture, bacon, and remaining bread slices,
ser ves4.
EACH SERVING
614 cal, 4 0 g fa t (10g s a t.fa t), 391 m g chol,38gcarbo,2 gfiber,
22 gpro. D aily Values: 19% v it.A , 3% vit. C, 7% calcium , 20% iron.
BETTER HOMES AND GARDENS AUGUST 2008
147
