BLT Egg Bake Peggy Peterson
1/4 cup mayonnaise
5 slices bread, toasted
4 slices American cheese
12 bacon strips, cooked and crumbled
4 eggs
1 medium tomato, halved and sliced
2 Tbsp. Butter or margarine
2 Tbsp. Flour
1/4 tsp. Salt
1/8 tsp Pepper
1 cup milk
½ cup shredded cheddar cheese
2 green onions, thinly sliced
Shredded lettuce
Spread mayonnaise on one side of each slice of toast and cut into small pieces. Arrange toast, mayonnaise side up, in a greased 8" square baking dish. Top with cheese slices and bacon. In a skillet, fry eggs over medium heat until completely set; place over bacon. Top with tomato slices; set aside. In saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over tomato. Sprinkle with cheddar cheese and onions. Bake, uncovered at 325° for 10 minutes. Cut into squares; serve with lettuce.
Yield 6-8 servings