- 8 slices bacon, cut in half crosswise
- 4 eggs
- Salt to taste
- Ground black pepper to taste
- 8 slices whole wheat bread, toasted
- 4 slices sharp Cheddar cheese
- 2 medium red or yellow tomatoes, thinly sliced
- Horseradish Mayo:
- 1/2 cup mayonnaise or salad dressing
- 1 tablespoon prepared horseradish
- 1 teaspoon lemon juice
- 1/8 teaspoon garlic powder
- Cook bacon until crisp in a large skillet. Remove and drain on paper towels. Reserve 2 tablespoons bacon drippings in skillet.
- Break eggs into skillet with bacon drippings. Sprinkle with salt and pepper. Reduce heat to low; cook eggs for 3 to 4 minutes or until whites are completely set and yolks start to thicken. When whites are set, turn eggs over and cook 1 minute more.
- [Cleaning tip: Once the stove top is cool, wipe up any oil splatters with Clorox(R) Disinfecting Wipes. Rinse hands once complete.]
- Place 4 slices of bread on a cutting board. Top with cheese, tomato slices, bacon, and fried eggs. Spread the remaining four bread slices with mayonnaise mixture; place on sandwiches.
- For Horseradish Mayo: Combine mayonnaise, horseradish, lemon juice, and garlic powder in a small bowl; set aside until ready to use.