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Рецепт French Toasted Bacon And Egg Sandwich
by Global Cookbook

French Toasted Bacon And Egg Sandwich
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  Порций: 12

Ингредиенты

  • 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

Инструкции

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