Bacon, Egg & Cheese on Wheat

US Copy write # TXu 1-354-553

3                 slices Bacon (may use ham, split link sausage, pan sausage, thin steak)

1                Egg

1 slice       American cheese (may use Cheddar or Swiss Cheese)

2 slices     Stone Ground Wheat (may use Rye bread, biscuit, croissant, muffin)

                Butter

                Salt

                Pepper

Toast Bread and lightly butter. Fry egg on hot griddle (break yoke) until mostly cooked. Salt and Pepper and turn egg over to finish cooking (well done). Put hot egg on buttered toast and put cheese on egg. Cut bacon in half and cook (use a bacon press) on griddle until well done on one side. Turn over and cook until brown on other side. Put bacon on paper towel and blot till grease absorbed and bacon is dry. Put bacon in two different directions on cheese and top with other slice of buttered toast. For hearty appetites, double egg and cheese (stagger). Cut in Triangle. Serves 1

Serve with

Chips

Milk, hot tea or Coffee

Vitamins

Toast                Calcium, Iron, B 1, B 2, B 5, B 7, B 8/9, Chromium

Butter               Calcium, Selenium, A, B 12, D, Protein

Egg                   A, B 6, B 12, D, Zinc, Protein

Bacon               B 1, B 2, B 3, B 5, Zinc, Iron

Cheese             A, B 12, D, Calcium, Selenium, Riboflavin

It took 2 to fill my husband up so I started doubling the egg and cheese and that satisfied him. He got less bread.

Breakfast

Table of Contents

TasteBud's Delight

by Frances M. McCrory-Meservy