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Receta French Toasted Bacon And Egg Sandwich

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Raciónes: 12

Ingredientes

Cost per serving $3.29 view details
  • 2 3/4 quart WATER, Hot
  • 36 x Large eggs SHELL
  • 60 x Large eggs SHELL
  • 10 ounce Lowfat milk, DRY NON-FAT L HEAT
  • 1 lb CELERY FRESH
  • 2 lb BREAD SNDWICH 22OZ #51
  • 200 slc BREAD SNDWICH 22OZ #51
  • 2 lb SHORTENING, 3LB
  • 1 Tbsp. PEPPER BLACK 1 LB CN
  • 2 lb SALAD DRESSING #2 1/2
  • 3 1/2 tsp SALT TABLE 5LB

Direcciones

  1. TEMPERATURE: 375 F. GRIDDLE
  2. 1. PREPARE BACON ACCORDING TO DIRECTIONS ON RECIPE NO. L-2 Or possibly L-3. DRAIN WELL; CHOP COARSELY.
  3. 2. CHOP Large eggs COARSLEY.
  4. 3. COMBINE BACON Large eggs, CELERY, SALT, PEPPER, AND SALAD DRESSING; MIX WELL. Chill Till READY TO USE.
  5. 4. PLACE 1/4 C. (1-NO. 16 SCOOP) FILLING IN CENTER OF 1 SLICE OF BREAD; SPREAD Proportionately TO EDGES OF BREAD; TOP WITH SECOND SLICE OF BREAD. SET ASIDE FOR USE IN STEP 6.
  6. 5. RECONSTITUTE Lowfat milk; Add in Large eggs, BLEND WELL.
  7. 6. DIP SANDWICHES IN EGG IN Lowfat milk Mix; DRAIN.
  8. 7. DREDGE IN CRUMBS; SHAKE OFF EXCESS.
  9. 8. GRILL EACH SANDWICH ON WELL-GREASED GRIDDLE ABOUT 1 1/2 Min ON EACH SIDE Or possibly Till Golden.
  10. 9. CUT EACH SANDWICH IN HALF. SERVE Warm.
  11. NOTE:
  12. 1. IN STEP 3, 1 LB 6 Ounce FRESH CELERY A.P. WILL YIELD 1 LB Minced CELERY.
  13. NOTE:
  14. 2. TO PREVENT SANDWICHES FROM BECOMING SOGGY, Don't STACK AFTER GRILLING.
  15. SERVING SIZE: 1 SANDWIC

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Nutrition Facts

Amount Per Serving %DV
Serving Size 822g
Recipe makes 12 servings
Calories 1517  
Calories from Fat 1199 79%
Total Fat 134.88g 169%
Saturated Fat 31.77g 127%
Trans Fat 25.39g  
Cholesterol 1669mg 556%
Sodium 2027mg 84%
Potassium 789mg 23%
Total Carbs 29.68g 8%
Dietary Fiber 1.2g 4%
Sugars 18.25g 12%
Protein 51.2g 82%
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