- 1pound bacon
- 2-- (6-inch) baguettes, sliced lengthwise
- 4large butter lettuce leaves
- 2medium tomatoes, sliced
- -- Salt, to taste
- -- Black pepper, to taste
- 2tablespoons unsalted butter, or use non-stick cooking spray
- 4-- eggs
- Tarragon Mayo:
- 4tablespoons mayonnaise
- 2tablespoons chopped fresh tarragon (or 1 1/2 teaspoons dried Italian seasoning)
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Cook the bacon according to package directions.
While the bacon is cooking, combine the mayonnaise and the tarragon in a small bowl, and blend well.
Set the broiler to high, and toast the four halves of baguette in the oven until they’re slightly brown. It should only take about a minute.
Spread the tarragon mayo on the toasted baguettes. Layer on the butter lettuce and tomato. Season the tomato with salt and pepper.
Spray a 10-inch nonstick pan with nonstick cooking spray, or melt 1 tablespoon of butter for each batch of eggs, and heat on medium-low. You can make two sunny side-up eggs at a time. Crack the eggs into the pan, keeping the heat low so the eggs don’t brown. Cook the eggs for 3 to 5 minutes, or until the both the yolks and the whites thicken and set. Layer one egg onto each sandwich, and serve warm.
Reprinted with permission from Antonia Lofaso's The Busy Mom's Cookbook: 100 Quick, Delicious, Home-Cooked Meals (The Penguin Group, 2012).