Ease of preparation: easy
Preparation time: 15 minutes
Cooking time: 20 minutes
Serves : 6
Ingredients
- 18 slices of bacon (about a 1 lb package – 454 g)
- 12 eggs, lightly beaten
- ¾ cup (180 ml) mayonnaise
- Salt and pepper
- 18 slices of tomato
- 12 leaves of a Boston lettuce
- 18 slices of square white bread
- Tooth picks
Method
- Put the rack in the center of the oven. Preheat the oven to 425º F (220 º C) Line a cooking plate with a sheet of parchment paper. Line a 15 X 10 inch (38 X 25 cm) dish with a sheet of parchment paper and let the sheet of paper go beyond each of the edges. Oil the sheet and the sides of the dish.
- Spread the slices of bacon on the cooking plate. Bake in the oven for 12 to 14 minutes or until they are a golden color and crisp. Drain excess fat on a paper towel. Set aside.
- In a bowl, mix the eggs and ¼ cup (60 ml) of mayonnaise. Add salt and pepper.
- Pour the mixture into the cooking dish and bake from 10 to 12 minutes or until lightly moist. Cut the omelette in 6 portions. Set aside. Turn off the oven and return the bacon to the oven to reheat it.
Assembly
- Toast 3 slices of bread and spread mayonnaise on the surfaces.
- On one slice of bread, put the egg and three slices of bacon.
- Cover with a second slice of bread. Put 3 slices of tomato and 2 leaves of lettuce. Complete the assembly with a third slice of bread.
- Put a toothpick in each of the 4 corners of the sandwich and cut into triangles. Repeat the operation with the rest of the ingredients.
- Note: You can mix all the ingredients without having the egg whites separately beaten. However, the pancakes will not be as light and you will yield 6 instead of 8 pancakes.