Pretzel Egg Sandwiches with Bacon and Apricot Jam

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Holiday 2014

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Happy holidays from all of us at Raley's, Bel Air and Nob Hill Foods! Let us help you make your holiday meal, party or cookie exchange magical!

 

Pretzel Egg Sandwiches with Bacon and Apricot Jam

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

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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