Pretzel Egg Sandwiches with Bacon and Apricot Jam

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Holiday 2014

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Pretzel Egg Sandwiches with Bacon and Apricot Jam

Pretzel Egg Sandwiches with Bacon and Apricot Jam
8 strips bacon
4 eggs, beaten
4 slices provolone cheese, quartered
2 tbsp. apricot jam
4 pretzel rolls (in our Bakery), split

Our Bakery pretzel rolls are the perfect chewy, salty base for these amazing egg sandwiches!

Prep: 10 minutes, Cook: 15 minutes, Serves: 4  

1. Cook bacon in a large non-stick skillet over medium heat for 5 to 7 minutes or until very crisp. Remove from skillet and drain on paper towels, leaving 1 tbsp. drippings in skillet. Add eggs to skillet and cook for 1 minute or until half cooked. Turn and cook for a minute more or until eggs are set. Remove from skillet and keep warm.

2. Place 2 cheese quarters on each cut side of pretzel rolls. Place cheese side down in a nonstick skillet and cook for about 1 minute or until cheese is melted and lightly browned.

3. Cut eggs into pieces to fit rolls and place equal amounts on each roll bottom. Top each with 2 strips of bacon. Spread 1/2 tbsp. apricot preserves on cut side of roll tops and carefully close sandwiches. 

Nutritional Information:
401 calories, 23 g protein, 24 g total fat (9 g sat.), 45 g carbohydrate, 1 g fiber, 6 g sugar, 221 mg cholesterol, 400 mg sodium, 13 points


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