I came across this unique grilled combo when I was digging in my mom's recipe box. The crisp bacon, hard-cooked eggs and crunchy green onions make these special sandwiches look impressive when company drops by for lunch. Best of all, they're a snap to assemble. -Ann Fuemmeler, Glasgow, Missouri
- 1/2 cup sour cream
- 8 slices bread
- 4 green onions, chopped
- 4 slices process American cheese
- 2 hard-cooked eggs, cut into 1/4-inch slices
- 8 bacon strips, cooked and drained
- 1/4 cup butter, softened
- Spread sour cream on one side of each of four slices of bread. Top with the onions, cheese, eggs and bacon. Top with the remaining bread. Butter outsides of sandwiches. Toast sandwiches for 2-3 minutes on each side or until golden brown. Yield: 4 servings.
Originally published as Bacon 'n' Egg Sandwiches in Quick Cooking March/April 2000, p27
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