Bacon, Egg, and Tomato Club Sandwiches

Ingredients

• Chives

  Raw

  3 tbsp chopped or 9g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Parsley

  Freeze-dried

  2 cup or 11g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  3 medium or 333g

• Light mayonnaise

  Salad dressing, light

  ½ cup or 120g

• Bacon

  Raw, cured pork

  16 oz or 454g

• Whole-wheat bread

  Commercially prepared

  12 slice or 336g

Directions

1. Boil eggs: Place the eggs in a saucepan. Cover the eggs with lukewarm water. Add a pinch of salt. Bring to a full boil over medium heat; boil for 2 minutes (start timing after the water reaches a full boil). Remove from heat cover with a tight lid. Allow the eggs to stand for 11 minutes. Drain the eggs a couple times under very cold water. Cover the eggs with cold water then add in some ice. Allow the eggs to sit in ice water for about 3 minutes. Drain and peel.
2. Cook bacon and cut strips in half. Thinly slice hard-boiled eggs and season to taste with salt.
3. Stir together mayonnaise, chives, and a pinch each of salt and pepper. Spread 4 slices of toast with some of mayonnaise and top with half of egg, tomato, bacon, and herbs. Spread both sides of 4 more slices of toast with mayonnaise and place on top. Cover with remaining egg, tomato, bacon, herbs, and toast (spread with mayonnaise). Secure sandwiches with picks and cut as desired.

Similar Foods

• Bacon and Eggs with Cherry Tomatoes
• Poached Eggs with Bacon and Tomatoes
• French Egg and Bacon Sandwich
• Egg Tomato and Scallion Sandwich
• Open Faced Egg and Tomato Sandwich
• Bacon and Tomato Cups