James Carrier Photo by: James Carrier

Breakfast Club

Sunset AUGUST 2001

  • Yield:


  • 2 teaspoons mayonnaise
  • 3 toasted slices English muffin bread (4 in. square)
  • 3 large eggs
  • 1 butter lettace leaf
  • 1 thick slice firm-ripe tomato
  • 2 slices crisp-cooked bacon


Spread about 2 teaspoons mayonnaise on 1 side of each of 3 toasted slices English muffin bread (4 in. square). Set 1 slice, mayonnaise side up, on a plate. Top with 2 soft-scrambled large eggs or 1 large egg fried sunny side up; sprinkle lightly with salt and pepper. Top with another slice of toast (mayonnaise side up), 1 butter lettuce leaf (optional), 1 thick slice firm-ripe tomato, 2 slices crisp-cooked bacon, and remaining toast (mayonnaise side down). Secure layers with toothpicks and cut sandwich into halves or quarters.

Nutritional analysis per sandwich.

Nutritional Information

Amount per serving
  • Calories: 547
  • Calories from fat: 49%
  • Protein: 24g
  • Fat: 30g
  • Saturated fat: 8g
  • Carbohydrate: 43g
  • Fiber: 1.8g
  • Sodium: 993mg
  • Cholesterol: 446mg

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Breakfast Club recipe