- 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
- 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.