Bacon, Egg, and Tomato Club Sandwiches

Ingredients

• Chives

  Raw

  3 tbsp chopped or 9g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Parsley

  Raw

  ½ cup or 30g

• Mayonnaise

  Regular, with salt

  8 tbsp or 110g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Bacon

  Raw, cured pork

  16 oz or 454g

• Whole-wheat bread

  Commercially prepared

  12 slice or 336g

Directions

1. Place the eggs in a saucepan and cover with lukewarm water. Add a pinch of salt. Bring to a full boil over medium heat and boil for 2 minutes. Remove from heat, cover with a lid, and let stand for 11 minutes. Drain and cool eggs under cold water, then peel.
2. Cook the bacon until crispy and cut the strips in half. Thinly slice the hard-boiled eggs and season with salt.
3. Mix mayonnaise with chives, salt, and pepper. Spread mayonnaise on 4 slices of toast. Layer with half of the egg, tomato, bacon, and herbs. Spread both sides of 4 more slices of toast with mayonnaise and place on top. Add remaining egg, tomato, bacon, herbs, and top with the last slices of toast spread with mayonnaise. Secure with picks and cut as desired.

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