Ultimate Breakfast BLT

Ingredients

• 18 slices Thick-Cut Applewood Bacon
• 1/3 cup Mayonnaise
• 1-1/2 teaspoons Dijon mustard
• 4 Frozen Potato Patties
• 1 large Beef Steak Tomato sliced into 1/4“ slices
• 6 slices Sourdough Bread
• 4 leaves Butterhead Lettuce
• 1 Avocado peeled, sliced
• 3 slices Mild Cheddar Cheese
• 2 teaspoons Canola Oil
• 2 large Eggs

Instructions

1. 1) Cook bacon to desired doneness. Stir together mayonnaise and Dijon mustard; set aside.
2. 2) Preheat oven to 425 degrees.
3. 3) Bake frozen potato patties according to package directions.
4. 4) Meanwhile, slice tomato into 1/4“ thick slices. Place on a paper towel and sprinkle both sides with salt; let drain.
5. 5) Toast 6 slices of sourdough bread.
6. 6) To assemble: spread mayo mixture on one side of each toast slice. On 2 toast slices, divide and layer lettuce, 6 slices bacon, and half the tomato slices. Add a second toast slice, mayo side up to each stack, then divide and layer 1 peeled and sliced avocado, 3 slices cheddar cheese, 6 slices bacon, remaining tomato slices, potato patties and remaining 6 slices of bacon. Set aside.
7. 7) Heat 2 tsp. Canola Oil in a medium non-stick skillet. Crack eggs into skillet; reduce heat to low. Season with black pepper. Cook 3-4 minutes or until whites are set and yolks are still runny. Place egg on top of each sandwich, then place remaining 2 toast slices, mayo side down, on top. Secure with sandwich picks; cut each sandwich in half to serve. (1/2 sandwich servings.)