YIELD: 12 24 slices whole grain bread ¾ cup mayonnaise24 thick slices heirloom tomatosalt and pepper, as needed 24 slices thick-cut bacon, cooked crisp24 large eggs 1 ½ cups baby arugula (about 12 leaves per sandwich) 6 large ripe California avocados, diced, slightly mashed 1. Per order: Spread one piece of bread with 1 Tbsp. mayonnaise. 2. Top with 2 thick slices of tomato. 3. Sprinkle with salt and pepper, as desired. 4. Top with crisp bacon. 5. Cook eggs as ordered in bacon ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.