Tuesday, January 4, 2011

Country Western Breakfast Sandwich

"This country ain't big enough for the two of us, so I'm giving you till sundown to get out of town." - Walter Houston, "The Virginian."

Admittedly, I'm not a huge fan of most things Western. But when my favorite local bagel joint introduced a new Western sandwich last year, I not only became addicted to it, but wanted to figure out how to make it at home. It's delicious in the middle of winter.

Makes 2 sandwiches

You will need:
  • 2 eggs
  • 4 strips of bacon
  • one bell pepper, either green, red, orange or yellow, chopped into strips
  • one small onion, chopped into strips
  • Kraft Chipotle mayonnaise
  • Any kind of bagel you prefer. I use Thomas brand Everything Bagel Thins
Cook the eggs however you wish - over easy, medium, hard fried or scrambled. Cook the bacon slices, and cut each in half after they've cooled/drained. Reserve the bacon fat, and cook the chopped onion and pepper in the fat until cooked but not burned. Slice the bagels and spread with mayo. Place the egg on one side of each bagel and top with bacon, onions and peppers, and the other half of the bagels. Serve immediately.

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