Spicy adobo and cheese are cooled by tomato and cabbage on this eat-anytime breakfast. —Goldman
Ingredients
2 tablespoons olive oil, divided
4 eggs
8 teaspoons Tabasco, divided
4 slices reduced-fat pepper jack cheese with habaneros
8 slices turkey bacon
4 tablespoons lowfat mayonnaise
2 tablespoons adobo sauce
8 slices whole-grain toast
2 medium vine-ripened tomatoes, thinly sliced
2 cups shredded Napa cabbage, divided
Directions
In a medium pan over high heat, heat 1 tablespoon oil. Cook two eggs until edges start to brown, 45 seconds. Break yolks; cook 15 seconds; flip.
Season each egg with 2 teaspoons Tabasco and black pepper. Top each egg with 1 slice cheese; cook until cheese melts and egg edges are crispy, 40 seconds. Remove eggs from pan; set aside. Repeat with remaining oil and eggs.
Cook bacon in batches, flipping once, until crispy, 2 minutes per side. Place bacon on a paper towel-lined plate. In a bowl, whisk together mayo and adobo; spread on toast slices.
Divide bacon, cheesy eggs, tomato and cabbage among 4 toast slices; top with remaining slices.
